Czernina

• 2 Cinnamon sticks
• 5 Bay leaves
• 1 Large, sweet yellow onion, quartered and rough chopped
• 10 Whole cloves
• 1-2 cups Whole pitted prunes (I use 2 cups)
• 2-3 Lbs. Country style pork ribs
• 1/2 cup Cider vinegar
• 1/3 cup Brown sugar
• Kluski noodles to accompany soup
• 1 tablespoon Beef stock concentrate

1. Bring to a boil enough water to cover ribs in a large, heavy-bottomed pot...I use a 5qt. Dutch oven. Once water is boiling, add ribs and reduce heat to simmer for at least one hour. Remove ribs and let cool separately. Shredd meat when cool, reserve. Once broth has cooled, strain and skim fat, then add meat back to broth and add 3 1/2 qts water along with all ingredients except vinegar and brown sugar.
2. Simmer on low flame for 2-3 hours until onions have melted and prunes are very soft.
3. When soup is ready, cook kluski noodles until al dente. Just before serving, add vinegar and brown sugar and adjust taste with salt and pepper as necessary. This is a sweet and sour kind of soup, but the vinegar lends just the right balance of salt and sour. A few cracks of pepper is all the extra spice I add. My mom thickens the soup with a flour/water slurry, but I prefer a clear broth to really enjoy the bright flavors of the prunes and the meaty richness of the ribs.
4. To serve: in each bowl place a generous amount of kluski noodles. Top with soup, making sure everyone has some of the onions, the meat, and of course a few prunes.

cinnamon sticks, bay leaves, onion, cloves, prunes, country style pork ribs, vinegar, brown sugar, noodles, concentrate

Taken from food52.com/recipes/26418-czernina (may not work)