Braised Pork Ribs with Sauerkraut

1. Cut the ribs into pieces, season with salt and pepper, and fry in lard or oil until golden brown on all sides.
2. Finely slice the onions and sauté in the frying fat until translucent.
3. Squeeze out the sauerkraut (rinse briefly if necessary), squeeze out the excess water, and roughly chop it.
4. In a large pot, alternate layers of sauerkraut, onions, and ribs.
5. Add the bay leaves, allspice, marjoram, and tomato paste, if using. Pour in water or broth.
6. Cover and simmer over low heat for 1.5–2 hours until the meat is tender.
7. Serve hot – with potatoes, bread, or simply enjoy on its own.