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!
Serves:
Ingredients
- 1baby back pork ribs slab
- 3tbspcaraway seeds
- 4bacon slices
- 1lbsauerkraut,drained
- 2cupsdry white wine
- 1pinchsalt and ground black pepper,to taste
Instructions
-
Preheat the oven to 365 degrees F. Cut the slab of ribs into 3 equal segments.
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Heat a saute pan over medium-low to low heat. Lightly toast the caraway seeds for 30 seconds until fragrant.
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Transfer the seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
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Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, for 10 minutes until evenly browned.
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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.
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Season the rib pieces with ½ of the powdered caraway seeds, salt, and pepper. Set the remaining powdered caraway aside.
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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.
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Add the sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes.
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Add the bacon and white wine, then cook for 5 to 6 minutes more. Return the rib pieces and cover the pot.
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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.
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Serve, and enjoy!
Nutrition
- Calories:Â 1140.65kcal
- Fat:Â 74.84g
- Saturated Fat:Â 25.88g
- Trans Fat:Â 0.55g
- Monounsaturated Fat:Â 31.73g
- Polyunsaturated Fat:Â 12.37g
- Carbohydrates:Â 14.42g
- Fiber:Â 6.94g
- Sugar:Â 4.63g
- Protein:Â 75.77g
- Cholesterol:Â 271.85mg
- Sodium:Â 1624.09mg
- Calcium:Â 218.48mg
- Potassium:Â 1417.88mg
- Iron:Â 6.61mg
- Vitamin A: 31.97µg
- Vitamin C:Â 23.63mg
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