Servings: 6 servings
Prep Time: 10 min
Cook Time: 2 hours 45 min
Parsley sprigs, for garnish
1 lb bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
6 medium, white new potatoes, quartered
salt and freshly ground black pepper
1 medium onion, chopped
1 rack pork baby back ribs, cut into individual ribs
2 tablespoon vegetable oil or olive oil
Set Dutch oven over medium-high and heat the vegetable oil. You can also cook this dish in the oven at 325 to 350 degrees 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 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.
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.
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