Combine the country-style pork ribs with ground mace, sage, and marjoram in a pot.

Add water to cover the ingredients.

Cook the ribs and spices in water for 2 hours.

Refrigerate the cooked mixture overnight.

Remove the solidified grease from the top of the broth.

Shred the pork ribs and return them to the broth.

Bring the mixture to a boil.

Break up the smoked liverwurst (braunsweiger) and add it to the boiling mixture.

Slowly add cornmeal and buckwheat groats while whisking continuously until the mixture is smooth.

Pour the mixture into a loaf pan.

Refrigerate the loaf pan overnight.

Remove the solidified ponhaus from the pan.

Slice the ponhaus into desired thickness.

Sauté the slices until they are brown on both sides.

Serve the sautéed ponhaus with syrup.