Baby Back Ribs With Squash And Beans - cooking recipe

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

Preparation

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