Ribs on sauerkraut

Ingredients for 2 servings:

• 30 g clarified butter
• 1 onion(s)
• 1 tsp, levelled sugar
• 400 g sauerkraut, fresh
• 1 pinch of salt
• 1 pinch of pepper
• 2 pinches sweet paprika powder
• 1 bay leaf
• 2 juniper berries
• 2 carnations
• 2 allspice berries
• ½ cinnamon stick(s)
• 300 ml vegetable stock
• 500 g spare ribs, cooked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

hearty

Heat the clarified butter. Dice the onion and sauté until translucent. Sprinkle the sugar over it, add the sauerkraut, and sauté lightly. Season with salt, pepper, and paprika. Add the bay leaf and cinnamon stick. Ground the juniper berries, cloves, and allspice in a mortar or mill, and add half to the cabbage. Pour in the broth. Season the ribs with the remaining spices, place them on top of the cabbage, and braise for about 45 minutes. Turn the ribs halfway through. Season again, remove the cinnamon stick and bay leaf. Arrange the ribs on top of the sauerkraut. I serve this with mashed potatoes, but boiled potatoes work just as well.