Country style pork ribs with an apple , pear , garlic , lemon , honey & thyme reduction served with black rice & roasted acorn squash
This savory dish is full of warm, bright flavors and makes for a great date night meal. ❤️
Recipe:
Ingredients:
2 lbs country style pork ribs
1 medium apple
1 red pear
1 lemon
4-6 cloves garlic
1/2 red onion
3-4 tbsp apple cider vinegar
2 tbsp honey
fresh thyme & parsley
2 tbsp stone ground mustard
extra virgin olive oil @carapelliusa
2-3 tbsp This Little Goat Went to Belize seasoning mix @thislittlegoat
pumpkin pie spice
kosher salt
cracked black pepper
flax seeds
1 acorn squash
1 cup black rice @lotusfoods
Start by preparing the ribs since they will take the longest. Bring ribs to room temp & season with salt & This Little Goat Went to Belize seasoning mix. Let sit while you chop the onion & garlic, pear, apple & herbs.
Prepare dressing: apple cider vinegar, olive oil, stone ground mustard, minced garlic, honey, salt, pepper & Belize seasoning.
Line bottom of baking dish with the apple, pear & red onion.
Heat up a sauté pan over medium-high heat. Add olive oil & sear pork ribs approx. 3 minutes per side. Drizzle with lemon juice & place ribs in ceramic baking dish on top of fruit with pan drippings. Pour dressing over everything & top with thyme & lemon slices.
Bake ribs covered with foil at 325 for approx. 1.5-2 hrs. Baste well & then broil uncovered for approx. 10-15 min until internal meat temp is 205. Take out & let rest for approx. 5-7 min.
Meat should be super tender & fruit fully cooked & well blended with the rest of the sauce.
Start making the rice & squash when pork is 30 min from being done.
Cook the rice per instructions.
Clean & cut the acorn squash in half. Scoop out seeds, turn over & slice into 1/2” slices. Coat lightly with olive oil & season with salt & pumpkin pie spice. Roast at 425 for 22-25 minutes. Take out, drizzle with a little honey & sprinkle with flax seeds.
Serve the ribs with the fruit sauce over the black rice + the acorn squash + fresh parsley. I included dill pickles for crunch.
Enjoy!
#inthekitchenwithnora
