Cut <quantity>400<unit>g</unit></quantity> of dark rye bread into medium-size cubes

Add the diced bread to a skillet over medium heat and toast it for 4m until fragrant and toasty

Add <quantity>2<unit>tsp</unit></quantity> of dry yeast, <quantity>70<unit>g</unit></quantity> of granulated sugar and <quantity>2.5<unit>L</unit></quantity> of lukewarm water to a bowl and mix it

Transfer the toasted bread to a tall glass jar

Pour the sugar and yeast mixture over the bread. Add <quantity>500<unit>ml</unit></quantity> of water to fill up <quantity>⅔</quantity> of the jar

Cover the jar with a gauze cloth and use a rubber band to hold it. Leave the jar at room temperature for 1-4 days until lightly carbonated

Strain the carbonated liquid into a bowl and discard the bread

Transfer the liquid to a jug. The kvas is ready

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Add <quantity>650<unit>g</unit></quantity> of pork ribs to a non-stick pan over medium heat. Season both sides with salt and black pepper to taste

Pan-roast the ribs until well-browned on both sides

Smash <quantity>4</quantity> peeled garlic cloves

Transfer the garlic cloves and the ribs to a baking tray, and season with <quantity>½<unit>tbsp</unit></quantity> of dried oregano

Add <quantity>500<unit>ml</unit></quantity> of the Kvas and <quantity>200<unit>ml</unit></quantity> of water

Cover the baking tray with aluminum foil and cook the ribs for 1.5h until tender

Cut <quantity>1</quantity> apple into thin, round slices

Roughly chop <quantity>1</quantity> small bunch of dill

Add <quantity>2<unit>tbsp</unit></quantity> of apple cider vinegar to a pot over medium heat

Add <quantity>200<unit>ml</unit></quantity> of water and the chopped dill. Mix it

Add <quantity>1<unit>tbsp</unit></quantity> of granulated sugar and stir to dissolve. Add the sliced apple and mix to submerge it in the liquid. Boil for 1m and remove from the stove to cool

Roughly chop <quantity>1</quantity> garlic clove

Cut <quantity>3<unit>slices</unit></quantity> of dark rye bread into medium pieces

Take the ribs out of the oven and carefully remove the aluminum foil

Transfer the liquid from the baking tray to a pot

Add the diced rye bread and garlic clove

Bring to a low boil over medium heat. Turn the heat to low, and simmer for 15m until the bread softens

Remove from the stove and blend with a hand blender until homogeneous and smooth

Plate each rib on a serving dish and pour the sauce to taste on top

Garnish with the apples slices and fresh cranberries to taste

The kvas-braised pork rib is ready! Enjoy!