Tender oven-baked pork ribs, butternut squash & apples

I have a weakness for melt-in-your-mouth oven-baked pork ribs when I want a dish that makes a "wow" factor without having to spend all my time in the kitchen. The secret is a fairly high heat, but well-covered at first to tenderize them, then uncovered to glaze and caramelize. The result: incredibly tender meat that practically falls off the bone, with a beautifully glossy top.

For a seasonal touch, I roast butternut squash and apples on the same baking sheet. The squash becomes meltingly tender and slightly sweet, the apple adds a touch of fruity acidity that brightens up the pork, and everything binds together in the cooking juices. The combination of honey, mustard, and cider vinegar makes a quick sauce: no need for endless reduction.

Technically speaking, it's very simple: you mix a marinade, coat the meat, bake it, then baste it once or twice. If you like a bit of a kick, a generous pinch of chili or black pepper works wonders.

In terms of balance, it's a good source of protein, and the carbohydrates come mainly from the fruit and squash. You can adjust the flavor: less honey if you prefer it drier, or more mustard if you like a bolder taste. And if you have leftovers, it reheats very well in the oven, covered, with a splash of water.

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Tender oven-baked pork ribs, butternut squash & apples

Recipe by Sylvain Renan

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Meltingly tender oven-baked pork ribs, glazed with honey-mustard and cider vinegar, served with a plate of roasted butternut squash and apples. Everything caramelizes, smells wonderful, and is cooked perfectly in one single, expertly controlled stage.

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Ingredients

• 2 kg of pork ribs (in 2 pieces if possible)

• 300g of butternut squash (cut into 2cm cubes)

• 2 apples (Reinette or Gala type), quartered

• 1 red onion, quartered

• 2 garlic cloves, chopped

• 2 tablespoons of honey

• 2 tablespoons of wholegrain mustard

• 2 tablespoons of apple cider vinegar

• 2 tablespoons of soy sauce

• 2 tablespoons of olive oil

• 1 teaspoon of smoked paprika

• Fine salt, black pepper

Preparation steps

• Preheat the oven to 220°C (fan oven if possible). Prepare a large baking tray with raised edges and a sheet of baking paper.
• In a bowl, combine the honey, mustard, cider vinegar, soy sauce, olive oil, garlic, smoked paprika, and pepper. Taste: it should be quite spicy (it will mellow in the oven).
• Place the pork ribs on the baking sheet. Generously coat them with half the sauce (both the bone and meat sides). Season lightly with salt (the soy sauce already provides salt).
• In a bowl, mix the butternut squash, apples, and red onion with the remaining sauce. Arrange around the ribs on the baking sheet.
• Cover the tray tightly with a large sheet of aluminum foil (this is what softens it quickly). Bake for 20 minutes.
• Remove the baking sheet and take off the foil. Baste the ribs with the cooking juices and turn them over if you want an even glaze. Quickly toss the vegetables/fruit to coat them.
• Return to the oven for 10 minutes, uncovered, to caramelize. If your oven has a grill setting, you can finish for 1 to 2 minutes, keeping a close eye on it, for a crispier, softer top.
• Let it rest for 5 minutes outside the oven. Cut the ribs between the bones and serve with the butternut squash and well-roasted apples, drizzled with the pan juices.

📊 Nutritional Information

1 portion (approx. 450g, with topping)

* RDA = Recommended Daily Allowance

📝 Notes

If you like a thicker sauce: collect the pan juices, pour them into a small saucepan and boil them for 2-3 minutes (it reduces quickly).

💡 Chef's Tips

For even more tenderness without exceeding 60 minutes: cut the ribs into 3-4 bone pieces before cooking; they will tenderize more quickly. And to prevent the sauce from burning, keep an eye on it towards the end: if it's browning too much, reduce the heat to 200°C (390°F).

🔄 Variations

• For a more "local" version: replace the smoked paprika with 1 teaspoon of thyme + a pinch of Espelette pepper.
• For a more tangy version: add the zest of half a lemon to the sauce and serve with a drizzle of juice at the last moment.

Sylvain Renan

Editor-in-chief of the Simple & Bon website. A writer passionate about cooking and property renovation in general. I also love to travel and discover new cultures.