1 1/2 pounds ribs
oil for frying
1 tablespoon chicken bouillon granules
1 teaspoon ground sage
2 tablespoons fine dry mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt
1 cup chicken broth
1/8 teaspoon dry mustard
1/4 teaspoon salt
1 teaspoon vegetable oil
1/2 cup chopped onion
3 potatoes - peeled and cubed
Heat oil in large skillet over medium heat. Sprinkle bouillon granules on ribs. Remove ribs from skillet. Mix sage and freshly ground mustard in skillet with enough to coat. Allow to go slowly. Turn over rib. Brown on both sides, about 5 minutes. Continue to fry ribs to about one inch in thickness. Drain ribs on paper towels.
Remove ribs from skillet and remove meat. In a small bowl mix coarse dried sage and dried mustard. Hisse an add Worcestershire sauce. An add wine and brown mustard mixture and salt and pepper. Pour stock into skillet, stirring very slightly. Bring to a boil. Reduce heat to medium heat and stir in broth, broth, undiluted dry mustard, salt, vegetable oil and onion. Continue simmering 25 minutes, stirring occasionally, until all liquid is absorbed.
Preheat grill for high heat and lightly oil grate.
Fry ribs on each side for 1 to 2 minutes on each side, or until lightly browned, and flavor is still developing. Drain on paper towels.
Reduce heat in large skillet over medium heat. Place ribs in charcoal shape on charcoal holes 2 on each side, using the top edges of the charcoal to form a circle around ribs. Wrap the top edge of the paper allowance around the circle and brown on both sides, for a golden brown. Transfer ribs to grill for about 5 minutes.
Remove ribs from the charcoal. Begin to cook cheese over medium heat on the side of the broiler (yes, broiling!) broiling for about 5 to 10 minutes.