Preheat oven to 400 degrees 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. (can be prepared ahead and refrigerated for 1 day. Bring to room temperature before continuing.) Spoon fat from pan and reduce temperature to 350 degrees.
Meanwhile, in medium saucepan over medium heat, melt butter; add onions and saute 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 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 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1341g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 517 (45%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 191.3mg||59 %|
|Sodium 237.6mg||8 %|
|Potassium 2106.8mg||55 %|
|Total Carbohydrate 115.8g||34 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 98.2g|
|Protein 47.8g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1155
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