Baby Back Ribs With Squash And Beans

6 ingredients
5 steps

Ingredients

  • 2 racks pork baby back ribs (about 1 lb. each)
  • 1 medium size acorn squash (about 1 lb.)
  • 2 (18 oz.) jars baked beans
  • 1/4 c. catsup
  • 3 Tbsp. maple or maple flavor syrup
  • 2 Tbsp. prepared mustard

Directions

  1. 1
    About 1 1/4 hours before serving, cut racks of ribs into 2 rib portions.
  2. 2
    In 10-inch skillet over high heat, heat ribs and enough water to cover to boiling.
  3. 3
    Reduce heat to low.
  4. 4
    Cover and simmer 40 minutes.
  5. 5
    Meanwhile, cut acorn squash into 3/4-inch wedges.

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