Dutch Oven Baby Back Ribs with Sauerkraut
Slow-roasted baby back ribs and sauerkraut in a Dutch oven nicely flavored with caraway and white wine. A nice comfort food! Serve hot with spaetzle and warm bread.
caraway seeds
3
tablespoons
bacon
4
slices
baby back pork ribs
1
slab 
salt and ground black pepper to taste
unknown
unknown
sauerkraut, drained
1
pound
dry white wine
2
cups
 Preheat the oven to 365 degrees F (185 degrees C).
  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.
  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.
  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.
  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.
  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.
  Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.
