Trim the fat from the ribs. In a large pot or Dutch oven, heat oil over medium-high heat. Add ribs and onions, season with salt and pepper, and cook until the beef is browned on all sides and the onions are translucent, about 8 minutes. Pour out the fat.
Add water, cabbage and allspice berries. Bring to a boil, then lower the temperature and simmer 30 minutes, skimming foam off the top when necessary.
Break up tomatoes with your hands or in a blender. Add tomatoes, brown sugar, vinegar, pepper and ground allspice. Bring to a boil, lower temperature and simmer until meat is completely cooked and has pulled away at least ½ inch from the edge of the bone, about 30 minutes. Taste and correct for salt and pepper. If the broth is too weak, continue simmering until the flavors are more concentrated.
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|Serving Size: 1 Serving (394g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (74%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 245.1mg||8 %|
|Potassium 329.1mg||9 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 8.7g|
|Protein 1.8g||3 %|
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Calories per serving: 168
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