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1. In a spice grinder process caraway seeds, paprika and
mustard until fine. Turn into
a bowl with brown sugar, 1 teaspoon salt and the cayenne;
fluff with fingertips.
2. Dry ribs well with paper towels, and rub both sides
with spices and crushed garlic.
Place ribs on a small rack or plate, cover with plastic
wrap, and refrigerate at least
6 hours or overnight.
3. Adjust oven rack to lowest position, and heat oven
to 425 degrees. Spray a sheet
pan lightly with vegetable spray. Brush garlic cloves
from ribs, place ribs in a sheet
pan, and roast until a deep golden brown, about 30 minutes.
Remove from oven.
4. Transfer ribs to a 5-quart Dutch oven; pour rendered
fat (about 2 tablespoons)
from sheet pan into a large heavy skillet, and set aside.
Place sheet pan on 2 burners
over high heat, add 1 cup water, and stir with a wooden
spoon to dislodge browned
bits. Pour deglazing liquid and stock into Dutch oven,
cover, and bring to simmer
over medium-high heat. Reduce heat to low, and simmer
gently until ribs are tender,
turning occasionally, about 1 1/2 hours. Remove ribs
from broth, and cool slightly.
5. While ribs simmer, sauté onions and cabbage
in a skillet over medium-high heat,
stirring frequently, until lightly browned, about 20
minutes. Add 1 teaspoon salt and
the black pepper; stir to combine. Set aside.
6. Pull pork off bones, trim off bits of cartilage, and
dice meat. Discard bones. Return
meat to soup base, add cabbage and onions, and simmer
about 15 minutes. Serve,
garnished with parsley.
