Fry the ribs in hot oil or frying fat until crispy brown on both sides. Toast the onions cut into rings in part of the frying fat. If necessary, wash the sauerkraut a little if it is too acidic.
Brush the ribs on both sides with mustard and place them in layers with the sauerkraut in a suitable saucepan, starting with the sauerkraut. In between, add the roasted onions, the spices and some of the boiled broth.
Then fill up with water until it just reaches the edge of the meat.
Now cook with the lid slightly open until, as is usual with ribs, the bones can be easily detached from the meat.
You can also serve boiled potatoes as a side dish or, as is common in the Vogtland, hearty potato pancakes or boiled dumplings.
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