Pill-a-pino bork jtoup. That is, Filipino pork soup.
Flour country style pork ribs and brown with onions, garlic, and jalapenos or hotter if you dare. Then remove from heat to pour enough beef broth to make it as watery as you wish. Add in carrots, celery, corn, other veg are possible. Cover fully to keep the water level right on super low, just let the flame lick one side for up to 3 hours as the connective tissue and the marrow bleed and melt. I leave the spoon in flour to keep thickening until it looks right.
The trick is to let it marry overnight. Or else it'll be a mess of jumbled crap. Once the fat gets into the veg and vice versa all around you'll be dying to die from the cholesterol.