Babyback Ribs & Sauerkraut


"Slow roasted Babybacks with Sauerkraut - nicely flavored with Carroway & White Wine A nice comfort food!"
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4 h servings
Serving size has been adjusted!
Original recipe yields 3 servings

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  1. 1) In a saute pan lightly toast the Carroway seeds, then grind in Coffee Grinder, or Mortar & Pestle until powdered. Set aside
  2. 2) Cook bacon in Dutch Oven, remove and set aside, leave bacon fat in Dutch oven. When cool, mince the bacon.
  3. 3) Season Rib pieces with Salt/Pepper and Powdered Carroway, using one-half of the powder, set aside the remainder
  4. 4) Set heat below Dutch Oven to Medium High, add the rib pieces in batches and brown, set aside.
  5. 5) Leave the heat at Medium high, add the Sauerkraut, salt & pepper to taste, and the remainder of Carroway powder. Stir & heat the mix over the fire for 5-8 minutes,
  6. 6) Add the white wine and minced bacon. Cook additional 5-6 minutes.
  7. 7) Set oven to 365 degrees
  8. 8) Return Rib Pieces to Dutch Oven & cover.
  9. 9) Cook for 3 hours.
  10. 19) Remove and set aside 8-10 minutes to rest.
  11. Serve hot with Spaetzle and warm bread.


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