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Dutch Oven Baby Back Ribs with Sauerkraut
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
245 minutes
Tender baby back ribs cooked low and slow in white wine with sauerkraut for a comforting Dutch oven dinner.
Ingredients:
  • 3 tablespoons caraway seeds
  • 4 slices bacon
  • 1 slab baby back pork ribs
  • 1 pinch salt and ground black pepper to taste
  • 1 pound sauerkraut, drained
  • 2 cups dry white wine
Instructions:
  • Preheat the oven to 365°F (185°C) for the perfect cooking temperature.
  • Toast caraway seeds in a warmed pan until fragrant, about 30 seconds. Grind in a coffee grinder or mortar and pestle to a powder; set aside.
  • Cook bacon in a Dutch oven over medium-high heat until evenly browned, about 10 minutes. Drain on paper towels and let cool for 5 minutes. Keep bacon fat in the pot. Mince bacon and set aside.
  • Divide the slab of ribs into 3 equal segments. Season the rib pieces with half of the powdered caraway seeds, along with salt and pepper. Reserve the remaining powdered caraway for later use.
  • Heat the rich and smoky bacon fat in a heavy Dutch oven over medium-high heat. In batches, sear the succulent ribs in the sizzling bacon fat, ensuring a golden crust forms, about 3 to 5 minutes per side. Place the caramelized ribs on a plate to rest.
  • Combine sauerkraut, caraway powder, salt, and pepper in the pot. Cook and stir for 5 to 8 minutes. Stir in minced bacon and white wine, cook for an additional 5 to 6 minutes. Add ribs back to the pot and cover with the lid.
  • Roast in the oven until ribs are tender and wine has reduced, for approximately 3 hours. Allow to rest for 8 to 10 minutes before serving.

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