|The rich red wine sauce brings the entire dish together|
1 rack baby back pork ribs
2tbs Liz's Sugar Free Rib Rub found here (or your favorite grilling spice mix)
Red Wine Glaze Ingredients:
2c red wine
2c chicken stock (gluten and msg free!)
sea salt to taste
Mashed Acorn Squash Ingredients:
1 acorn squash, peeled and cut into cubes
sea salt and fresh ground pepper to taste
Brussel Sprout Ingredients:
2 pints brussel sprouts, washed, trimmed, and cut in half or quarters
2tsp minced garlic
1tbs avocado oil
2tbs red wine vinegar or fresh lemon juice
1/4tsp dry mustard or 1tsp dijon mustard
a bit of chicken stock to help deglaze the pan
To make the ribs:
1. Preheat the oven to 260F. Remove the membrane on the ribs, if still intact, by placing the knife under it and then pulling it off with your fingers. Rub some rib rub over all of the ribs and place them in a baking pan lined with foil. Cover with a double layer of foil and cook for 3 hours.
2. When the ribs are done, turn the oven to broil. Glaze the ribs with a bit of red wine sauce (recipe follows) and bring them a few inches under the broiler and cook for a few minutes until the tops start to brown. Gently cut the ribs and serve.
To make the red wine glaze:
1. Pour the wine into a sauce pan. Bring to a rapid boil and boil until reduced by half. Add the chicken stock and continue to boil until reduced by half again.
2. Turn the heat to low, add the butter and a bit of salt and stir to combine.
To make the mashed acorn squash:
1. Place acorn squash with a couple of tablespoons of water in a microwavable dish. Cover and cook on high for 7 or 8 minutes, checking to make sure they are very soft. Add in a few tablespoons of butter and some salt and pepper. Mash well with a potato masher and serve.
To make the sauteed brussel sprouts:
1. Heat oil and butter over medium high in a saute pan. Add the garlic and brussel sprouts and stir well to coat. Continue to cook, adding a bit of chicken stock as needed to deglaze the pan. To cook faster, cover with a lid and let the sprouts steam a bit.
2. When almost done, mix together the vinegar and mustard and pour into the dish. Cook and stir until all liquid is absorbed. Taste and add a bit of salt if needed.