Dutch Oven Baby Back Ribs with Sauerkraut

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 365 degrees F (185 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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 bacon fat in the pot. Mince bacon and set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.'}

📊 Nutrition Facts

Per serving (3 servings total)