DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT

Dutch Oven Baby Back Ribs with Sauerkraut image

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.

Provided by RCHEISS

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 4h

Yield 3

Number Of Ingredients 6

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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

Steps:

Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
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.
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.
Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
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.
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.

Nutrition Facts : Calories 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, Sodium 1472.3 mg, Sugar 4.1 g