Dutch Oven Baby Back Ribs with Sauerkraut recipe
All Recipes Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
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 caloriescarbohydrate: 14.3 gcholesterol: 169.4 mgfat: 45.3 gfiber: 6.6 gprotein: 39.4 gsaturatedFat: 16.3 gservingSize: -sodium: 1472.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Dutch Oven Baby Back Ribs with Sauerkraut
Directions
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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.