Bring the stock to a boil in a large pot over high heat. Add the roux 1 tablespoonful at a time, stirring until smooth after each addition. Stir in the browning sauce, onion, bell pepper and celery.
Stir together the garlic powder, 3 teaspoons salt and 1/2 teaspoon cayenne in a small bowl and sprinkle over the backbones.
Add the backbones to the pot, reduce the heat and cook at a low boil, stirring occasionally, for 1 hour. Reduce the heat and simmer until the meat is falling-off-the-bone tender, about 1 hour more. If the stew gets too thick, add more stock or water. If the stew is too thin when the meat is done, dissolve the cornstarch in 1/4 cup cold water and stir it in. Season with salt and cayenne.
Serve hot over rice.
For home-made roux, use equal parts fat and all-purpose flour (vegetable oil works as well). Heat the fat in a large skillet or Dutch oven over medium heat, then whisk in the flour and stir until smooth. Cook, stirring slowly and constantly, until the roux is dark brown. Remove from the heat and let cool. You can substitute another bone-in cut, such as country-style pork ribs, for the backbones.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Poche's Market & Restaurant, Breaux Bridge, LA