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1
In a spice grinder process caraway seeds, paprika and mustard until fine.
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2
Turn into a bowl with brown sugar, 1 teaspoon salt and the cayenne; fluff with fingertips.
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3
Dry ribs well with paper towels, and rub both sides with spices and crushed garlic.
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4
Place ribs on a small rack or plate, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
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5
Adjust oven rack to lowest position, and heat oven to 425 degrees.
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6
Spray a sheet pan lightly with vegetable spray.
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7
Brush garlic cloves from ribs, place ribs in a sheet pan, and roast until a deep golden brown, about 30 minutes.
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8
Remove from oven.
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9
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.
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10
Place sheet pan on 2 burners over high heat, add 1 cup water, and stir with a wooden spoon to dislodge browned bits.
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11
Pour deglazing liquid and stock into Dutch oven, cover, and bring to simmer over medium-high heat.
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12
Reduce heat to low, and simmer gently until ribs are tender, turning occasionally, about 1 1/2 hours.
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13
Remove ribs from broth, and cool slightly.
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14
While ribs simmer, saute onions and cabbage in a skillet over medium-high heat, stirring frequently, until lightly browned, about 20 minutes.
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15
Add 1 teaspoon salt and the black pepper; stir to combine.
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16
Set aside.
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17
Pull pork off bones, trim off bits of cartilage, and dice meat.
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18
Discard bones.
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19
Return meat to soup base, add cabbage and onions, and simmer about 15 minutes.
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20
Serve, garnished with parsley.
