Beef Shortribs or Pork Spareribs

Beef Shortribs or Pork Spareribs

Ingredients:
5-6 lbs. beef shortribs OR pork spareribs, cut into 2 rib portions
Salt and pepper to taste
1 teaspoon dried thyme leaves, divided
2 tablespoons butter
1 large onion, chopped
2-3/4 cups apple juice, plus 1/4 cup
1/2 cup apple cider vinegar
1/4 cup Heinz 57 sauce
2 tablespoons brown sugar
1/2 teaspoon cumin
1/2 teaspoon cinnamon
2 tablespoons cornstarch
2 medium acorn squash
4 large baking apples
Directions:
1. Place ribs in one layer in a shallow roasting pan, meaty side up.
2. 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.)
3. With a spoon, remove fat from pan and reduce temperature to 350°.
4. Meanwhile, in a medium saucepan over medium heat, melt butter; add onions and sauté until tender, about 5 minutes.
5. Add the remaining 1/2 teaspoon thyme. Stir in 2-3/4 cups apple juice, vinegar, Heinz 57 sauce, brown sugar, cumin, cinnamon, salt and pepper. Heat to boiling.
6. In a small bowl, combine cornstarch with 1/4-cup apple juice. Gradually add to hot liquid and stir until slightly thickened.
7. Pour juice mixture evenly over ribs. Cover with foil and bake for 1 hour.
8. Cut each squash into 8 wedges and each apple in half, discarding seeds and cores. Add squash to ribs; spoon some of pan liquids over them and bake, covered, for 40-45 minutes.
9. Add apples, baste again, cover and bake for an additional 30 minutes or until ribs and squash are tender.
10. Remove from pan and place on a serving platter.
11. Reduce liquids if desired.
12. Serve immediately, with juices in a gravy bowl.