There are two types of ribs you can see on the market. Some are cut from the back (loin), and others are cut from the brisket. For long cooking, it is better to use the second option. The thing is that ribs from the brisket have the much-needed veins that prevent the meat from drying out. In addition, the bones in this case will be flat. The only downside of such ribs is that the meat is tough, so they need to be cooked longer.
Step 1
Fry the meat. Heat vegetable oil in a frying pan. Fry the ribs until golden brown, turning them over from time to time.
Step 2
Simmer the ribs with onions. Add onions, garlic, spices, bay leaves and water to the almost cooked meat. Cover the container with a lid and simmer in a frying pan over low heat for 45 minutes.
