Slow-Roasted Bone-in Pork Rib Roast and Acorn Squash with Brown Sugar

Um, I forgot to take a picture until I was halfway done with dinner… Sorry!

Total time: Four hours for the pork (plus some time for prep the night before/letting it sit for 6-24 hours), less than an hour for the squash

Sources: Meat Illustrated and Cook’s Illustrated’s website

Serves: Pork served 6-7, squash (I did a 1.5 recipe) served 6-12, depending on how much they love squash

I found these roasts at Costco, thought they looked interesting, and texted a picture to Sean. Before I had made it through a few more aisles, we had decided that I should go back and pick some up because he wanted to cut some pork chops and also make a roast. I’m so glad I did, because these were the juiciest ribs I’ve ever had and the flavor on both the loin and the ribs was incredible. I’ve decided simple pork rubs are my favorite, because this and rosticciana are both super amazing. This recipe took time and Sean definitely took the lead on it, but it seemed pretty easy if you have the time.

The acorn squash was super easy and super delicious. You microwave the squash for 15-25 minutes, melt butter, brown sugar, and salt together and spoon it over the squash, then broil the squash for a few minutes. The edges of the squash were nice and sweet with some caramelly bits but the inner part of the squash was just soft and smooth, so it didn’t get overwhelmingly sweet. Kind of like the pork with its brown sugar rub!

Overall, this was definitely a winning meal. I would have been happy with this as a holiday meal.

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