Rinse the neck bones under cold water and pat dry
Season with salt, black pepper, garlic powder, onion powder, and paprika
Heat oil in a large pot or Dutch oven over medium-high heat
Brown the neck bones on all sides
Add chopped onion, garlic, and optional celery or bell pepper
Pour in enough water or broth to cover the meat
Add bay leaves or other desired seasonings
Bring to a boil
Reduce heat to low and cover
Simmer for 2 to 3 hours until tender
Stir occasionally and add more liquid if needed
Check for tenderness and adjust seasoning
Serve hot with rice, greens, beans, or potatoes