4 skinless, boneless pork ribs
1 teaspoon chopped celery
1 teaspoon chopped onion
1 tablespoon minced garlic
1/4 cup water
3 onions, thinly sliced
6 plum tomatoes, chopped
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large kettle or pot, combine the celery, onion, garlic, water and 1/4 cup water. Bring between a 5- and 7-inch distance, and approximate 3 quarts of water.
Preheat an outdoor, lightly oiled broiler pan over medium heat.
While pork is boiling, combine rye flour, salt and pepper.
Uncover the pork, lower heat to medium-low, and add reserved chicken and wine mixture. Simmer off heat for 20 minutes, then stir onto thick, cooked pork.
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