How to Make Dutch Oven Baby Back Ribs with Sauerkraut - A Step-by-Step Guide

When it comes to hearty, comforting meals, there's nothing quite like a dish of fall-off-the-bone tender baby back ribs. And when you cook them in a Dutch oven, the flavors are even more intensified, making for a mouthwatering meal that's sure to be a hit with your family and friends. One popular way to prepare Dutch oven baby back ribs is to pair them with sauerkraut, creating a perfect blend of savory and tangy flavors that will leave your taste buds dancing. If you're looking to impress yo...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 25 mins
  • Additional Time: 15 mins
  • Total Time: 4 hrs
  • Servings: 3
  • Yield: 3 servings

  • 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.
  • Nutrition

    742 cal.

    • Total Fat: 45g
    • Saturated Fat: 16g
    • Cholesterol: 169mg
    • Sodium: 1472mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 39g
    • Vitamin C: 24mg
    • Calcium: 168mg
    • Iron: 6mg
    • Potassium: 951mg