Oven-Braised Baby Back Ribs with Roasted Butternut Squash

Ingredients

• 2 racks pork baby back ribs (about 4 lbs), membrane removed
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1/2 tsp ground cinnamon
• 1 medium butternut squash (about 2 lbs), peeled, seeded, cut in thick wedges
• 2 tbsp olive oil, divided
• 1/3 cup apple cider
• 1/4 cup apple jelly or apricot jam
• 1 tbsp Dijon mustard

Steps

1. Preheat oven to 300°F. Line a large rimmed baking sheet with foil. Mix brown sugar, smoked paprika, salt, pepper, and cinnamon in a small bowl. Rub mixture all over both sides of ribs.
2. Arrange ribs meaty side up on prepared baking sheet. Cover tightly with foil. Bake 2 hours, until ribs are nearly tender but still hold their shape.
3. While ribs bake, toss butternut squash wedges with 1 tablespoon olive oil and a pinch of salt on another baking sheet. Set aside.
4. After 2 hours, remove top foil from ribs. Increase oven to 425°F. Scatter squash around ribs on pan or roast on a separate rack if needed.
5. Roast ribs and squash uncovered 25-30 minutes, flipping squash halfway, until squash is golden and tender, and ribs are browned at edges.
6. Meanwhile, in a small saucepan, combine apple cider, apple jelly, Dijon, and remaining 1 tbsp olive oil. Simmer over medium heat 2-3 minutes, whisking, until slightly thickened.
7. Brush glaze over ribs and squash. Return to oven for 8-10 minutes, until ribs are glossy and an instant-read thermometer in the thickest part of the meat reads at least 190°F.
8. Let ribs rest 10 minutes. Slice between bones and serve with squash, spooning extra glaze over top.