Coarsely chop 2 medium onions, then boil them with 500 g soup greens in 1 liter water for 30 minutes with 4 broth cubes. Puree the vegetable mixture. Stir in 8 cloves garlic (finely chopped) or equivalent garlic granules, roughly cayenne pepper, roughly paprika powder, 2 teaspoons mustard, and 2 tablespoons tomato paste.
Heat some oil in one large pan or two medium pans over medium-high heat. Sear the 1 kg ribs until well browned on all sides, about 12 minutes total. If using one pan, work in batches; if using two pans, sear simultaneously. Season the browned ribs with salt and roughly cayenne pepper.
Pour 250 ml beer into the pan(s), scraping up browned bits. Simmer for about 5 minutes until mostly evaporated. Add the prepared braising liquid.
Reduce heat to low, cover, and braise for at least 2 hours, turning ribs occasionally. Ribs are done when meat is tender and bones begin to fall out; pork should reach internal temperature of 63 °C (145 °F).
If desired, thicken sauce with sauce thickener and adjust seasoning. Serve with boiled potatoes and sauerkraut.
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