For a richer flavor, consider using smoked bacon. Rinsing the sauerkraut helps to mellow its acidity. Taste it before adding it to the pot and adjust the rinsing time accordingly. If the wine reduces too quickly during baking, add a little chicken broth or water to the Dutch oven to maintain moisture. The ribs are done when a fork easily slides into the meat and it pulls away from the bone with minimal effort. Serve with a dollop of sour cream or crème fraîche for extra tang.
Dutch Oven Baby Back Ribs with Sauerkraut
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PREP TIME20 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs 5 mins
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SERVING3 People
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VIEWS10
Savor the rustic charm of slow-cooked baby back ribs nestled in a tangy bed of sauerkraut, infused with the aromatic warmth of caraway and the crispness of white wine. This Dutch oven creation is a comforting culinary hug, perfect for chilly evenings. Serve alongside creamy spaetzle and crusty bread to soak up every delicious drop.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol169 mg
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Fiber7 g
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Protein39 g
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Saturated Fat16 g
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Sodium1472 mg
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Sugar4 g
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 365 degrees F (185 degrees C). (5 minutes)
02
StepIn a dry sauté pan over medium-low heat, gently toast the caraway seeds until fragrant, being careful not to burn them, about 30 seconds. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Set aside. (5 minutes)
03
StepPlace bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until crisp and golden brown, about 8-10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Once cool enough to handle, finely mince the bacon and set aside. Reserve the rendered bacon fat in the Dutch oven. (15 minutes)
04
StepCut the slab of ribs into 3 equal segments. Season the rib pieces generously with half of the ground caraway seeds, salt, and pepper. (5 minutes)
05
StepHeat the reserved bacon fat in the Dutch oven over medium-high heat. Working in batches, brown the ribs on all sides until nicely caramelized, about 3-5 minutes per piece. Remove the ribs from the Dutch oven and set aside on a plate. (15 minutes)
06
StepAdd the drained and rinsed sauerkraut to the Dutch oven. Sprinkle with the remaining ground caraway powder, salt, and pepper. Cook, stirring occasionally, until the sauerkraut begins to soften and release its juices, about 5-8 minutes. Add the minced bacon and white wine. Cook, stirring occasionally, allowing the wine to reduce slightly, about 5-6 minutes. (15 minutes)
07
StepReturn the browned ribs to the Dutch oven, nestling them into the sauerkraut mixture. Cover the Dutch oven with its lid. (5 minutes)
08
StepBake in the preheated oven until the ribs are incredibly tender and the meat is easily pulled from the bone, about 3 hours. (180 minutes)
09
StepRemove the Dutch oven from the oven and let rest, covered, for 8-10 minutes before serving. This allows the juices to redistribute, resulting in even more flavorful ribs. (10 minutes)
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Clyde Gottlieb
Jul 1, 2025I was a little skeptical about the sauerkraut, but it turned out fantastic! My family loved it.
Blair Dibbert
Jun 28, 2025Next time I'm going to try adding some juniper berries for an extra layer of flavor.
Merritt Wilderman
Jun 27, 2025Easy to follow recipe and the results were restaurant-quality!
Ellie Von
Jun 22, 2025The ribs were so tender, they practically fell off the bone. Will definitely make this again.
Johnson Fritsch
Jun 19, 2025Absolutely amazing! The caraway and sauerkraut are a perfect match for the ribs.