Rub the ribs with salt, pepper and crushed garlic cloves. Heat the butter in a stew pan with a lid. Fry the ribs on all sides until brown. Then sweat the onions and the remaining chopped garlic well. Likewise the sliced tomato.
Now deglaze everything with water and add the thyme. Bring to the boil and put the lid on the pan. Braise on the lowest setting for approx. 90 minutes. In between, refill the stewed liquid again and again, turning the ribs every now and then. This makes a great braised sauce.
Finally, remove the braised ribs and keep warm. Puree the ingredients in the sauce and, if necessary, bind with a little potato starch dissolved in water. Then season well again.
Preparation of sauerkraut
I always cook sauerkraut the day in advance. Then it pulls through nicely. Heat the lard in a saucepan. Sear the bacon in it. Briefly sweat the onion in it. Add the sauerkraut and fry everything through. Then deglaze with broth. Now mix in the caraway seeds. Likewise laurel, carnation and juniper. I always take my own broth made from bones. I always have frozen in stock.
Approx. Let the stove simmer for 90 minutes on the lowest setting with the lid closed.
Finally, serve ribs with sauce, sauerkraut and boiled potatoes. Good Appetite.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.