This is a very simple (but rather tasty) dish. It takes time to prepare but really worth the effort. This is usually a Sunday food in our family. I start to prepare early it in the morning to be able to serve it for lunch. I usually make a huge portion, because the leftover is great both cold and warm, so we eat in in either sandwiches or for lunch for a couple of days.

You can prepare it in a few simple steps...

First wash the ribs and put them in a baking pan. Cut two big onions into slices and peel a garlic. Thow the garlic cloves and the onion slices into the pan as well. Put some salt and pepper on the ribs, pour app. 1 dl water into the pan and cover it with aluminium foil. Put it into the preheated oven (200 degrees). Leave it there for app. 2,5 hours.

After the 2,5 hours, remove the foil and put back the ribs in the oven for another 40-50 minutes (until there is basically no liquid under it). Then turn on the grill function of your oven (or simply increase the heat to 250 degrees). Grill the pork ribs for app. 5-10 minutes until they become nice red. Then turn them and grill the other side, too. Ready!

During the last 30 minutes I prepare the cabbage. I dice app. 200 g bacon and fry it. When they are nice red, I put app. 1,5 kg sour cabbage on top (I rinse it carefully beforehand so that most of the sour liquid goes out of it). I steam the cabbage together with the bacon cubicles for app. 20-25 minutes. I add some grated pepper and basil leaves to it. (Salt is not necessary as both the cabbage and the bacon has it.)

When both the ribs and the cabbage are ready, we can start eating (by this time the house is full of the great smells, so everybody is quite hungry).

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