Allow the pork ribs to rest at room temperature for about 1 hour. Use paper towels to pat them completely dry, then season all sides generously with salt.

Heat a Dutch oven over high heat and add the tallow. Once hot, sear the ribs on every side until browned, approximately 2 minutes per side. Remove the ribs from the pot and set them aside.

Add the lemon juice to the Dutch oven along with a few tablespoons of the stock. Stir thoroughly, making sure to lift any caramelized bits from the bottom of the pot.

Place the ribs back into the pot. Pour in the remaining stock and add the bay leaves. Bring the mixture to a boil, then immediately reduce to low heat. Cover and cook at a gentle simmer for roughly 3 hours, turning the ribs halfway through to ensure even tenderness.

Once the ribs are fork-tender, transfer them from the pot to a serving platter. Lightly drizzle some of the cooking liquid over the top and adjust the seasoning with additional salt if needed. Serve with BBQ sauce if you like.

Store leftovers in a sealed container in the refrigerator for up to 5 days.