How To Make Dutch Oven Baby Back Ribs with Sauerkraut
Seasoned with peppery caraway seeds, these slow-roasted baby back ribs are succulent pieces, served with a side of tangy sauerkraut for a filling dish!
Preheat the oven to 365 degrees F. Cut the slab of ribs into 3 equal segments.
Heat a saute pan over medium-low to low heat. Lightly toast the caraway seeds for 30 seconds until fragrant.
Transfer the seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, for 10 minutes until evenly browned.
Drain the bacon slices on paper towels and let cool enough to handle for about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
Season the rib pieces with ½ of the powdered caraway seeds, salt, and pepper. Set the 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, for 3 to 5 minutes per piece. Set ribs aside on a plate.
Add the sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes.
Add the bacon and white wine, then cook for 5 to 6 minutes more. Return the rib pieces and cover the pot.
Bake in the oven for 3 hours until ribs are tender and the wine has reduced. Let rest for 8 to 10 minutes before serving.
Serve, and enjoy!
- Calories: 1140.65kcal
- Fat: 74.84g
- Saturated Fat: 25.88g
- Trans Fat: 0.55g
- Monounsaturated Fat: 31.73g
- Polyunsaturated Fat: 12.37g
- Carbohydrates: 14.42g
- Fiber: 6.94g
- Sugar: 4.63g
- Protein: 75.77g
- Cholesterol: 271.85mg
- Sodium: 1624.09mg
- Calcium: 218.48mg
- Potassium: 1417.88mg
- Iron: 6.61mg
- Vitamin A: 31.97µg
- Vitamin C: 23.63mg
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