Red Wine Glazed Baby Back Ribs with Acorn Squash Mash and Sauteed Brussel Sprouts

After making the most amazing baby back ribs in the world last week, I started craving them again (I might have opened a flood gate here).  When I saw how inexpensive they were at Trader Joe's, I bought a rack.  I wanted to make them a little different than my previous Ribs with Chili Sauce so I settled on a red wine glaze to drizzle over the entire dish.  I paired them with a rich mashed squash and sauteed brussel sprouts.  The meal was amazing, but if I had to choose, I honestly like my first rib recipe better.  I think it was because the baby backs at Bakers were a million times better than Trader Joes (but twice the price).  Good meat makes a huge difference.  Please don't make my mistake and buy cheap ribs.  It's not worth it.

The rich red wine sauce brings the entire dish together

 Rib Ingredients:

 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!)
3tbs butter
sea salt to taste

Mashed Acorn Squash Ingredients:
1 acorn squash, peeled and cut into cubes
2tbs butter
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
1tbs butter
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

Directions:
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.

Balsamic Roasted Fall Vegetables

There is nothing I love more than roasted vegetables.  I made 2 baking sheets full of them because I love them so much.  In this recipe, I used a variety of fall veggies:  parsnips, sweet potatoes, acorn squash, butternut squash, and red onions.  The flavors blend well together and bring out a sweetness in the dish that no other cooking method can do.  I hope you celebrate fall with me by cooking healthy seasonal veggies like this!

Rich, sweet vegetables are the star in this dish

Ingredients:
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1tbs honey

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl.  Pour the balsamic mix over the veggies and toss evenly.  Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans.  Cook another 20 minutes or until veggies are soft and browned.  Serve hot.