Bake the ribs until crispy.
Clean all the vegetables and cut them into coarse chunks.
Transfer all the ingredients to a pot and cook for 1,5 hours on the cooking plate (medium heat) or grill. If necessary, add a little stock every now and then. Season with salt and pepper.
The flavours of these winter vegetables blend beautifully with the stock and the meat. The smoky flavour and scent are absolutely delicious.
Serve in deep bowls with some tasty mustard.