Rating: 5 stars
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Slow-roasted baby back ribs with sauerkraut - nicely flavored with caraway and white wine in a Dutch oven . A nice comfort food! Serve hot with spaetzle and warm bread.


Recipe Summary

20 mins
3 hrs 25 mins
15 mins
4 hrs
3 servings


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.

  • Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.

  • 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 the bacon fat in the pot. Mince the bacon.

  • Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set 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, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.

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

Cook's Notes:

I prefer bagged sauerkraut to canned or jarred. Drain but do not rinse it.

The ribs should be cooked through after about 45 minutes, but allow to cook in the covered Dutch oven for the remainder of the 3 hours. The ribs will be tender and fall-off-the-bone tender.

Nutrition Facts

742 calories; protein 39.4g; carbohydrates 14.3g; fat 45.3g; cholesterol 169.4mg; sodium 1472.3mg. Full Nutrition