Dutch Oven Baby Back Ribs with Sauerkraut
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.
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.