PORK SPARERIBS WITH APPLES AND SQUASH

SERVES 4

Some people would consider this a lot of work, but it is worth it. Make it in fall or winter, when apples and winter squash are readily available.

INGREDIENTS

4 pounds pork spareribs, cut into 2-rib portions

Salt and pepper to taste

1 teaspoon dried thyme leaves, divided

2 tablespoons butter

1 cup chopped onion

2-3/4 cups apple juice, plus 1/4 cup (see note below)

1/2 cup cider vinegar

3 tablespoons brown sugar

1-1/2 teaspoons cinnamon

2 tablespoons cornstarch

2 medium acorn squash

4 large baking apples

Preheat oven to 400° F. Place ribs in one layer in a shallow roasting pan, meaty side up. Sprinkle with salt, pepper and 1/2 teaspoon thyme. Bake for 45 minutes until well browned. Spoon fat from pan and reduce temperature to 350°. (Can be prepared ahead and refrigerated for 1 day. Bring to room temperature before continuing.)

Meanwhile, in medium saucepan over medium heat, melt butter; add onions and sauté until tender, about 5 minutes. Add the remaining 1/2 teaspoon thyme. Stir in 2-3/4 cups apple juice, vinegar, brown sugar, cinnamon, salt and pepper. Heat to boiling. In a cup or small bowl, combine cornstarch with 1/4-cup apple juice. Gradually add to hot liquid and stir until slightly thickened. Pour juice mixture evenly over ribs. Cover with foil and bake 1 hour.

Cut each squash into 8 wedges and each apple in half, discarding seeds and cores. Add squash to ribs; spoon some of pan liquids over them and bake, covered, for 30 minutes. Add apples, baste again; cover, and bake for an additional 30 minutes or until ribs and squash are tender. Remove from pan and place on serving platter; reduce liquids over burner, if desired. Serve immediately, passing juices separately.

Note: I always have small bottles of apple juice on hand for cooking that are only 7 ounces each. If you don't have 3 cups of apple juice, add water to make the 3 cups.

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