Baked sauerkraut and millet with pork ribs

Rinse the pork ribs, pat dry, and cut between the bones into larger pieces. Thoroughly rub with half of the seasonings: 8 g salt, 3 g ground black pepper, the ground caraway, and half of the minced garlic (2 cloves). Let the meat rest at room temperature for 20 minutes.

Rinse the millet thoroughly under hot running water in a fine sieve to remove any bitterness, then drain. Taste the sauerkraut: if it is too salty or sour, rinse once in cold water, then cut the strands slightly shorter. Slice the sausage into rounds and finely dice the onion.

Heat 20 g of lard in a large skillet and sear the seasoned rib pieces on all sides over high heat until nicely golden brown and crusted, about 6-8 minutes, then set aside on a plate.