Sauerkraut and Ribs 1/08 #872 **** 1/2

Categories:
low country, New 2008, pork, ribs

2 tablespoon vegetable oil
1 rack pork baby back ribs
salt and pepper
1 medium onion; chopped
6 medium new potatoes; quartered
2 1 lb bags sauerkraut; rinsed
1/2 cup white wine

Set dutch oven over medium-high and heat the vegetable oil. You can also cook this in the oven at 325°F for the same amount of time. Cut meat into individual ribs. Season the ribs with salt and pepper. Lay ribs in the dutch oven, meat side down and sear them in a single layer. You may have to do this in batches. Transfer them to a platter. Add the onions and saute until softened, scraping up any brown bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Pour wine over top. Cover dutch oven and lower the heat to a simmer. Cook for 2 1/2 to 3 hours until the ribs are very tender. If the dish gets dry, add a little chicken broth or water to keep it moist. We did not have a problem with this. 3/11 We have been baking this in the oven at 325°F for 3 hours with good results.

Contributor: Paula Deen

Yield: 4 servings