1kg pork spare ribs cut in to sections
2 onions sliced
1 big carrot coarsely shredded
3 cloves of garlic crushed
2 cans of sauerkraut (800g) drained
2 tbs lard or butter

1/4 tsp AllSpice
1 tsp Sweet Paprika
1 teaspoon brown sugar or honey
salt & pepper to taste
3 bay leafs
200ml chicken or vegetable stock

Season ribs with salt, pepper, paprika and rub in.
Heat pan to medium and add ribs. Brown on both sides, only turn once. 4min.. 2min per side.
Remove ribs and set aside.
Add onion until soft and add garlic. Crystallize onion about 4min.
Add cabbage and carrot, mix well. 1min
Add sugar or honey, AllSpice, black pepper and bay leaf, mix well for 3 minutes.
Place ribs on top spreading them out and add stock.
Place in oven at 180C for 30 minutes.
Reduce temperature to 140C and cover with baking paper. cook for 1 hour.

NOTE: If too hot, turn temperature down or cover with baking paper. Do not cover with lid.

Serve with potatoes or alone.