Ingredients for 4 people:
10-12 pork ribs
3 tablespoons Dijon mustard
1 cup of apple cider vinegar
3 onions
1 clove of garlic
salt
chili
horseradish
Mix the mustard with the vinegar. Arrange the ribs in a large container and sprinkle with finely chopped onions, mustard sauce, and salt. Marinate the ribs for 6-8 hours in refrigerator. Cook in oven grill, seasoning with chili powder and grated horseradish. Serve hot with sweet and sour cabbage salad: Cut the cabbage into thin strips, place in a saucepan a piece of poached garlic and plenty of wine vinegar, bring to boil, and when hot pour over the cabbage. Add the salt, olive oil and a good pinch of sugar. Stir immediately so that the hot vinegar touches all the vegetables.