Ingredients
1baby back pork ribs slab
3tbspcaraway seeds
4bacon slices
1lbsauerkraut,drained
2cupsdry white wine
1pinchsalt and ground black pepper,to taste
Preparation
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!
