Cider-Braised Country Style Ribs with Butternut Squash & Pears

Ingredients

• 2 lbs pork boneless country style ribs, cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 2 cups peeled butternut squash, cut in 1-inch cubes
• 2 firm ripe pears, cored and cut into wedges
• 1 1/2 cups apple cider (not vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf
• Salt and black pepper
• 1 tablespoon apple cider vinegar (optional, for brightness)

Steps

1. Pat ribs dry, season all sides with salt and pepper. Heat oil in a Dutch oven over medium-high. Brown ribs on all sides, about 6–8 minutes total. Transfer to a plate.
2. Lower heat to medium. Add onion and a pinch of salt; sauté until softened, 4–5 minutes. Stir in garlic, cook 1 minute more.
3. Return ribs to pot. Add butternut squash and pears. Pour in apple cider, Dijon, thyme, and add bay leaf. Stir to combine and bring to a simmer.
4. Cover and simmer over low heat for 25 minutes.
5. Uncover, gently stir, and continue to simmer uncovered 10–15 minutes. The pork should be very tender (internal temp 145°F) and the squash just tender but not mushy.
6. Taste and adjust salt, pepper, and if desired, stir in apple cider vinegar for balance. Remove bay leaf and thyme stems.