Beer-Braised Ribs

In a large skillet filled with boiling water, add the ribs and cook for 2 minutes.

After this time has passed, remove from the skillet. 

Remove the skin from the top of the ribs using the handle of a spoon and cut into smaller pieces.

Next, cut the onions in half, into thin strips and set aside. 

Now, bread the ribs in the wheat flour. 

In a large skillet over medium to low heat, add the butter, 1 drizzle of vegetable oil and stir until the butter melts completely. 

Add the ribs and fry until golden brown, remove from the heat and set aside.

In the same skillet, add the onion strips and fry them until slightly wilted.

Season with the salt, the black pepper, the sweet paprika, the dried fine herbs and stir until combined. 

Add the ribs again, the dried rosemary and the beer. 

Cover the skillet and let everything cook for 20 minutes over low heat.

After this time has passed, add the tomato purée and stir. 

Cover again and let everything cook for another 20 minutes.

Finish by adding green onions to taste. 

Serve.