Cabbage and Sparerib Soup

Forget all those other recipes out there.  This is the one that rocks!  Cheap, too.  Soooo tasty.  My only changes.  After the rub, I saved the garlic and some of the rub that didn't adhere and cooked it with the cabbage and onions.  I can't tell you how delicious this soup is.  Just try it.    Don't cook ALL the garlic but two or three cloves, otherwise, you'll have garlic soup. 

We like it with rye bread, a salad and some fruit for dessert. 

New York Times recipes seldom let you down.

Cabbage and Sparerib Soup from the New York Times