Bear ribs with pumpkin and leavened wort glaze

Cooking ribs:

- clean the ribs from veins and excess fat;
- soak the ribs for 3 days in water or wine with spices, pepper, garlic and salt;
- after soaking, rinse the ribs under running water and evenly season with spices and a few drops of vegetable oil;
- ribs can be boiled at a low temperature, about 50 degrees, for 8 hours or put out for 4 hours in the usual mode, on medium-low heat, together with chopped celery, tomatoes, carrots, onions, bay leaf, vegetable oil and 150 grams of kvass wort, adding water;
- remove the ribs to a plate and cover with a lid.

Sauce preparation:

- add the remaining wort to the pan where the ribs were languishing and put out until the vegetables turn into porridge;
- if necessary, add water to the pan during the sauce preparation.

Cooking the side dish:

- wash the potatoes, make a puncture with a fork, season with oil and salt;
- put potatoes in foil and bake in the oven;
- cut the pumpkin into cubes and blanch for 8-10 minutes in a small amount of salted water, drain the water and cool a little;
- butter with herbs for filling potatoes is made by mixing softened butter with chopped dill, garlic and salt.

Preparation for serving and serving:

- fry the previously stewed ribs in a frying pan until lightly crusted on both sides, watering them with a sauce of vegetables and kvass wort;
- fry onions on the grill and put them on toothpicks;
- finely chop green onions for decoration;
- put pumpkin, onion on toothpicks and baked potatoes in foil, cut in half and stuffed with fragrant oil on a dish;
- place the ribs on the center of the dish, sprinkle with green onions and garnish with red currants.

These ribs are worth the time spent! Bon appetit!