1 package country-style pork ribs

2 Tb olive oil

1/2 cup white cooking wine

3 pounds red potatoes, quartered

1 (28 ounce jar sour kraut)

1 1/2 tsp caraway seeds

In an oven-safe dutch oven, heat oil until very hot, but not smoking.

Working in batches, sear ribs on both sides until golden brown.

Set aside.

Remove dutch oven from heat.

Pour in cooking wine, and with a spoon, loosen the bits of meat from the bottom of the pot.

Arrange ribs in the bottom of the dutch oven.

Layer potatoes over ribs.

Spread the sour kraut (with liquid) over the top of the potatoes.

Sprinkle with caraway seeds.

Place lid on pot, and bake at 325 degrees for 2 1/2 hours.


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