Tender pork with tangy sauerkraut and delicious roasted potatoes.
To begin, pat 2 lbs of country style boneless pork ribs dry with paper towels. Salt and pepper the pork.
In a Dutch oven, heat 2 tablespoons over medium high heat until fairly hot. Place a few of the ribs in the pot and sear until golden brown on each side. Repeat with all of the ribs, placing the browned ones on a dish when they are done.
Meanwhile peel and cut 5 or 6 russet potatoes into large chunks.
When all of the pork ribs are browned, turn off the heat, and pour a cup of white wine into the Dutch oven to deglaze it.
With a wooden spoon, loosen the bits of lovely flavor.
Place the pork back into the Dutch oven.
Place the potatoes on top.
Pour in 2 cups of chicken broth, and then spread 28 ounces of sauerkraut over the top.
Sprinkle on a tablespoon of caraway seeds. Cover and bake for 2 1/2 hours at 325 degrees.
After it has baked, you have a heavenly smelling pot of wonderfulness here!
Transfer it to a serving platter and enjoy!
- 2 lb boneless, country style pork ribs
- salt & pepper
- 2 Tb extra virgin olive oil
- 5 or 6 medium russet potatoes
- 1 c white wine
- 2 c chicken broth
- 28 oz jar sauerkraut
- 1 Tb caraway seeds
- To begin, pat the pork dry with paper towels. Salt and pepper all of the pork ribs. In a Dutch oven, heat the oil over medium high heat until nice and hot. Sear the pork ribs a few at a time, until all are nice and golden on both sides. Work in batches and place the browned ribs on a platter. Meanwhile, peel and cut the potatoes into large chunks. When the pork ribs are all browned, turn off the heat, and pour in the wine to deglaze. Stir it around and loosed the brown bits from the bottom of the pot with a wooden spoon. Place all of the pork ribs back in the pot. Place the potatoes over the top. Pour in the chicken broth. Spread the sauerkraut over the top of it all and then sprinkle with the caraway seeds. Cover and bake for 2½ hours at 325 degrees.
- Transfer the deliciousness to a serving platter and enjoy!