Onions cut into half rings, mixed soy sauce with cognac and poured ribs. Salted and pepper, added spices and sent
for a couple of hours in the fridge.
Pre-heated oven to 180 degrees, you can bake on
it's nasty, but I baked it in pottery.
Under the hood they were extinguished about an hour, periodically I was slowly stirring. Ribs are almost ready, but pale.
From now on, remove the lid and simmer until ready.
I stewed until the meat itself was separated from the bone, but that it was not dry, it is necessary to rotate more often.
In appearance, the bones are fried, rosy, and the taste is soft and juicy.