1 kg pork ribs
200 g carrot
200 g onion
200 g celery
100 g fresh tomatoes
salt, pepper - to taste

Rinse the ribs well, chop and roast on both sides on a preheated skillet. Chop onion and carrot and saute in the ribs fat or in vegetable oil. Rinse tomatoes, chop and saute in vegetable oil or fat. Place the roasted ribs in a pan, cover with the sauteed vegetables, sprinkle with salt and pepper to taste and braise covered. Serve covered with finely shredded parsley or dill.