Oven-Baked Pork Ribs with Sauerkraut: A Traditional German Delight

Name: Oven-Baked Pork Ribs with Sauerkraut: A Traditional German Delight
Ingredients: 2 lbs pork ribs, cut into individual ribs; 2 lbs sauerkraut, drained; 1 large onion, thinly sliced; 2 tbsp caraway seeds; 2 bay leaves; 1 cup chicken broth; Salt and freshly ground black pepper to taste; 2 tbsp vegetable oil

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Ingredients

Instructions

Preheat your oven to 325°F (165°C).
Season the ribs generously with salt and pepper.
Heat the oil in a large oven-safe Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Remove the ribs and set aside.
Sauté the onions in the same pot until translucent, about 5 minutes.
Add the sauerkraut, caraway seeds, and bay leaves to the pot. Stir to combine.
Return the ribs to the pot, nestling them into the sauerkraut mixture.
Pour in the chicken broth and bring to a simmer.
Cover the pot and transfer it to the preheated oven.
Bake for 2 to 2.5 hours, or until the ribs are tender and falling off the bone.
Remove the bay leaves before serving.