Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil or olive oil

  2. 1 rack pork baby back ribs, cut into individual ribs

  3. Salt and pepper

  4. 1 medium onion, chopped

  5. 6 medium, white new potatoes , quartered

  6. 1 pound bag sauerkraut

  7. 1/2 cup white wine (optional, may substitute water or stock)

  8. Parsley sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Set Dutch oven over medium-high and heat the vegetable oil .

  2. You can also cook this dish in the oven at 325 to 350 degrees F for the same time.

  3. Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut . Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.

  4. If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.

  5. Serve garnished with parsley sprigs.


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