Ribs and Sauerkraut
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 lb bag sauerkraut
- 1/2 cup optional, may substitute water or stock white wine
- 1 medium chopped onion
- 1 rack cut into individual ribs pork baby back ribs
- 2 tablespoons or olive oil vegetable oil
- for garnish fresh parsley
Set Dutch oven over medium-high and heat the vegetable oil. You can also cook this dish in the oven at 325 to 350 °F for the same time.
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 sauté 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.
If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.
Serve garnished with parsley sprigs.