Dutch Oven Baby Back Ribs with Sauerkraut recipe

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Ingredients

1 slab baby back pork ribs
3 tablespoons caraway seeds
4 slices bacon
1 pound sauerkraut, drained
2 cups dry white wine
1 pinch salt and ground black pepper to taste

Nutrition Info

742.2 calories
carbohydrate: 14.3 g
cholesterol: 169.4 mg
fat: 45.3 g
fiber: 6.6 g
protein: 39.4 g
saturatedFat: 16.3 g
servingSize: -
sodium: 1472.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.

  2. Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered, set aside.

  3. Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.

  4. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.

  5. Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine, cook for 5 to 6 minutes more. Return rib pieces and cover the pot.

  6. Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.

Recipe Yield

3 servings

Recipe Note

Slow-roasted baby back ribs with sauerkraut - nicely flavored with caraway and white wine in a Dutch oven. A nice comfort food! Serve hot with spaetzle and warm bread.

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