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20 minutes
165 minutes
185 minutes
- 1 pound country style pork ribs
- 0.25 cup dry white wine
- 0.5 cup water
- 1 tablespoon caraway seed
- 1 pound sauerkraut, drained
- 1 medium red apple - cored and diced
- 1 pound carrots, peeled and cut into large chunks
- Preheat the oven to 350°F (175°C).
- Season the ribs generously with salt and pepper. Heat a teaspoon of oil in a large skillet over medium-high heat. Sear the ribs on all sides until they are nicely browned. Pour in the wine (if using), water, caraway seeds, and brown sugar, stirring until the sugar dissolves. Mix in the drained sauerkraut, apple, and carrots, then transfer everything to a large casserole dish.
- Cook in the oven, covered, for 2 1/2 hours, ensuring moistness by adding water when necessary.
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