Pork Spareribs w/ Apples & Squash

Source: Teri's Kitchen

4 pounds pork spareribs, cut into 2-rib portions

Salt and pepper

2 tablespoons butter

1/2 cup finely chopped onion

2-3/4 cups apple juice, plus 1/4 cup

1/2 cup cider vinegar

3 tablespoons brown sugar

1-1/2 teaspoons cinnamon

2 tablespoons cornstarch

2 acorn squash

4 large baking apples

Preheat oven to 400° F. Place ribs in large shallow baking pan, meaty side up. Sprinkle with salt and pepper. 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. Stir in 2-3/4 cups apple juice, vinegar, brown sugar, cinnamon and salt to taste. 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 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, spooning 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, reduce liquids if desired. Serve immediately, passing pan liquids.