Food Network: Sauerkraut and Ribs

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Sauerkraut and Ribs
Recipe courtesy Paula Deen

Ingredients
2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish

Directions
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.