Slow-roasted baby back ribs with sauerkraut - nicely flavored with caraway and white wine in a Dutch oven . A nice comfort food! Serve hot with spaetzle and warm bread.
Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
742 Calories
Recipe Instructions
Step 1
Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
Step 2
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.
Step 3
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.
Step 4
Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
Step 5
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.
Step 6
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.
