Dry Rub Pork Ribs with an “Inbetween Seasons” Salad

When you’re not quite sure if its Summer or Fall

As the seasons are changing and we’re all screaming “YAY FALL” and excited for the lower temperatures, pumpkin spice everything, and change of leaf colors, there is still a part of me ever so slightly holding on to the summer and warm weather. This meal is the perfect depiction of my exact emotions. With the main touches of fall flavors with the pecans and butternut squash, it still has that small hint of summer through the pomegranate seeds and the nod to barbeques with the baby back ribs. Food has never better expressed my current emotions. This meal was a hit for the dinner party I threw this past weekend. From age 26 to 85 and both males and females, everyone was licking their fingers (quiet literally, thank you ribs). Quick, invite some friends over and get cooking. You won’t regret it!

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Ingredients (serves 4):

  • Pork loin baby back ribs (2 racks)
  • Arugula (1 bag)
  • Butternut squash (1)
  • Pomegranate seeds (2 cups)
  • Pecans (1 cup)
  • Muenster cheese (1/4 cup shaved) – can be replaced with whatever cheese you prefer or omitted
  • Olive oil
  • Vinegar
  • Avocado oil
  • Cumin
  • Mustard powder
  • Salt
  • Pepper

To include the pasta, I used Banza cacio e pepe boxed pasta

Directions:

  1. Remove the membrane tissue on the back of the ribs in order for them to fall off the bone easier once cooked. To do so, use a knife to lightly slice through the membrane and then peel it off using your hands
  2. Pat dry the ribs and rub them with the dry rub mixture of salt, pepper, cumin, and mustard powder
  3. Cook the ribs on a roasting rack in the oven at 325 degrees for ~1.5 hours, or until fully cooked through
  4. While the ribs are cooking, dice the butternut squash into ¼ inch pieces
  5. Toss the butternut squash with avocado oil and salt & pepper and bake in the oven at 425 degrees for ~25-30 minutes, or until they begin to crisp and are fork tender
  6. Chop the pecans into pieces and shave the muenster cheese
  7. Toss the arugula with olive oil and vinegar and then top with the butternut squash, pomegranate seeds, chopped pecans, and shaved muenster cheese
  8. Remove the rack of ribs from the oven and allow to sit for ~5-10 minutes before carving the individual ribs
  9. Serve together and enjoy!

To include the pasta, follow the directions on the Banza packaging

Allergen Information:

  • Gluten Free
  • Soy Free

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