Dutch Oven Baby Back Ribs with Sauerkraut

Ingredients

• tablespoon scaraway seeds
• slice sbacon
• slabbaby back pork ribs
• salt and ground black pepper to taste
• pound sauerkraut, drained
• cup sdry white wine

Instructions

1. Preheat the oven to 365 degrees F (185 degrees C).
2. 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. 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. 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. 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. 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. Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.