Cut the ribs into pieces along the bone, rub well on all sides with salt and pepper and brown on all sides in the butter (without a lid!). When frying the last side, add the onion. For this I used a large roaster, which is ideal for distributing space in the pot. Pour the ribs with water / stock so that they are covered, add the spices and simmer for a good two hours (with the lid on). Of course, the sauce can be thickened at the end as desired.
We usually serve dumplings and sauerkraut with it.