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Dutch Oven Baby Back Ribs with Sauerkraut
Dinner American

Dutch Oven Baby Back Ribs with Sauerkraut

5.0

Prep
20 min
Cook
210 min
Total
245 min

Instructions

  1. 1 Preheat the oven to 365 degrees F (185 degrees C).
  2. 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. 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. 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. 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. 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. 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.

By RCHEISS

Quick Baby Back Ribs
Dinner American

Quick Baby Back Ribs

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
  2. 2 Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
  3. 3 Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.

By Mike Swieton