Dutch Oven Baby Back Ribs with Sauerkraut Recipe

Preheat the oven to 365 degrees F. Cut the slab of ribs into 3 equal segments.

Heat a saute pan over medium-low to low heat. Lightly toast the caraway seeds for 30 seconds until fragrant.

Transfer the seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.

Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, for 10 minutes until evenly browned.

Drain the bacon slices on paper towels and let cool enough to handle for about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.

Season the rib pieces with ½ of the powdered caraway seeds, salt, and pepper. Set the 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, for 3 to 5 minutes per piece. Set ribs aside on a plate.

Add the sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes.

Add the bacon and white wine, then cook for 5 to 6 minutes more. Return the rib pieces and cover the pot.

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

Serve, and enjoy!