Pasture's A Plenty usually offers good deals on country style pork ribs at the Co-op. The price is right, but with all that connective tissue, they need some time under some heat to get nice and tender. What with cider and butternut squash readily available this time of year from local sources, I threw together a local, seasonal dish in an afternoon consisting of cider, ribs, and butternut squash.
Cider Braised Country Style Ribs and Butternut Squash (serves 3-4)
4-6 country style boneless pork ribs
2 cloves garlic, peeled and crushed
2 medium onions, peeled and chopped roughly
12 oz. Cider
1 c. chicken stock
2 tbsp BBQ sauce
2 tsp. olive oil
1 tsp. thyme
1 tsp. salt
2 tsp. pepper
Preheat oven to 375.
Rub ribs with salt and pepper on both sides.
Brown ribs on all sides in hot oil in skillet. Add salt, pepper, water, garlic, and onion to pan.
Allow onions to caramelize until dark, but not burned.
Place ribs and onions in an oven casserole and set aside.
De-glaze skillet with 6 oz cider
Pour cider de-glazing mixture over the ribs and onions in the casserole.
Add remaining thyme, BBQ sauce, cider, and stock to the casserole pan. Stir.
Bake covered for 1 hour at 375.
Remove cover and bake for one more hour at 375.
Baste ribs 3-4 times with braising liquid from the pan while baking.
Serve with butternut squash recipe below.
Pour 2 tbsp. braising liquid over ribs and squash.
1 medium butternut squash
1 tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp olive oil
Cut squash down the middle lengthwise, scrape out seeds.
Rub cut surface with salt, pepper, oil, brown sugar.
Coat baking pan with butter or non-stick spray.
Bake upside-down in baking pan at 375 for 1.5 hours.
Scrape out the squash pulp, and mash until smooth.
Add more salt, pepper, brown sugar to taste.