Cut the ribs into portions and first sear the fat side in a large saucepan without oil. Then fry the other side, take the ribs out of the pot and set aside.
Dice the onion and sweat it in the hot rib fat. Sprinkle the sugar on top and caramelize the onions. Put the ribs back in the saucepan and deglaze with 1/4 liter of water. Drain the sauerkraut, distribute it on the ribs and layer the grapes on top. Then pour the sweet cream on top and stew over medium heat with the lid closed for about 50 minutes. Just before serving, season again with salt and sugar.
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