Seasoned ribs cook along with butternut squash cubes in a mixture of broth, wine and soy sauce. Serve with noodles and sprinkle with fresh thyme.

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Ingredients

Directions

Slow Cooker:

  • Season ribs with paprika, salt, and black pepper. In a very large skillet, brown meat in hot oil over medium-high heat or until well browned, turning occasionally (or use slow cooker browning function). Transfer to 6-qt. slow cooker. Add squash, broth, wine, soy sauce, garlic, and dried thyme. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.

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  • Remove ribs and vegetables to a serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.

Pressure Cooker:

  • Season the ribs with paprika, salt, and black pepper. For a 6-qt. electric cooker, use sauté setting to brown ribs, half at a time, in hot oil. For a 6-qt. stove-top cooker, brown meat, half at a time, in hot oil in cooker. Return all meat to cooker. Add squash, broth, wine, soy sauce, garlic, and thyme. Lock lid.

  • Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat. Let stand to release pressure naturally, at least 15 minutes. Open lid carefully.

  • Transfer ribs and vegetables to serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.

Nutrition Facts

684 calories; 43 g total fat; 159 mg cholesterol; 773 mg sodium. 30 g carbohydrates; 42 g protein;

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