Dutch Oven Baby Back Ribs with Sauerkraut

1. 1

   Preheat the oven to 365 degrees F (185 degrees C).

2. 2

   Warm a sauté pan over medium-low to low heat. Lightly toast the caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer the seeds to a coffee grinder or a mortar and pestle and grind to a powder; set aside.

3. 3

   Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and let them cool until easy to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon and set aside.

4. 4

   Cut the slab of ribs into 3 equal sections. Season the rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set the remaining powdered caraway aside.

5. 5

   Heat the bacon fat in the Dutch oven over medium-high heat. Working in batches, brown the ribs in the hot bacon fat, turning as needed, 3 to 5 minutes per piece. Transfer the ribs to a plate and set aside.

6. 6

   Add the sauerkraut to the pot with the remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add the minced bacon and white wine; cook for 5 to 6 minutes more. Return the ribs to the pot and cover with the lid.

7. 7

   Bake in the preheated oven until the ribs are tender and the wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.

• Calories 1042.86 kcal High
• Protein 98.39 g Good Source
• Carbs 14.94 g Moderate
• Total Fat 50.3 g High
• Saturated Fat 18.37 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 331.02 mg High
• Sodium 1378.94 mg High
• Fiber 9.63 g Good Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 190.82 mg Moderate
• Iron 5.8 mg Good Source
• Potassium 1425.56 mg Good Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 30.21 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Alcohol 🚫🍷