Summary

Ingredients

• 1 kg ribs (pork), thinly sliced
• Oil and margarine for frying
• 4 large onions, cut into wedges
• 1 bulb garlic (more if necessary)
• salt and pepper
• 1 liter water
• 1 tablespoon flour or cornstarch to thicken

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Instructions

1. First remove bone fragments and possibly too much fat from the ribs.
2. Then heat the oil with the margarine in a sufficiently large saucepan and add the meat. Leave enough color all around and add the cleaned and sliced onions.
3. Peel off the garlic cloves and cut once. The amount depends on personal taste, meaning more garlic than the amount given here is okay. Add the cleaned garlic to the meat and also let it take a little color. Be careful, the garlic burns quickly and then becomes bitter.
4. In the meantime, turn the meat over and over again. Season with salt and pepper. Finally add the hot water. Now simmer gently for about 40 minutes (but at least until the meat is easily detached from the bone).
5. If the specified amount of water is not enough, just always add a little more. The amount of water determines the amount of sauce you want later.
6. Now stir the cornstarch or flour in a cup of water until smooth and bind the stock with it. Just before serving, season again with salt and pepper.
7. Potatoes or just baguette go well with this to top up the sauce.
8. Tip: If you are afraid that the onions and garlic will overcook, I recommend first mixing in only half of the stated amount of vegetables and adding the onions approx. 20 minutes before the end of the cooking time and the garlic another 5 minutes later.