Pork Country Ribs Roasted with Tomato and Apple

Pork chops and applesauce - a classic throwback to the Brady Bunch perhaps, but a natural combo nonetheless.  Now throw the apple sauce together with your favorite tomato sauce and roast your pork in a sweet and tangy sauce.
1-1/2 to 2 lb pork country ribs on or off the bone
1 cup favorite tomato spaghetti sauce
1-1/2 cups chunky apple sauce
1/2 cup diced onions
juice of 1 lemon
2 cloves garlic, minced
2 tsp fresh thyme leaves

Heat oven to 375F.  Salt and pepper the pork ribs.  Mix together the remaining ingredients and pour into a casserole large enough to hold the ribs.  Lay the ribs on top of the sauce.

Roast ribs for about 45 minutes, until the internal temperature reaches 140F.

Remove ribs from oven and place ribs on a cutting board.

Cover and let ribs rest for 10 minutes.  This allows the juices to re-distribute before carving, and the temperature of the meat will rise to about 150F.  Meanwhile stir sauce together, scraping up any browned bits on the side of the dish, and place in a serving bowl. 

Cut rib meat into serving pieces.  Serve on top of pasta or mashed potatoes, with sauce on the side.  Serves four.

Cook's Note:  Many different cuts of pork will work with this.  You can use a pork loin roast, pork chops or pork tenderloin.  Regardless of the cut, it is strongly recommended to use a digital thermometer inserted while cooking to determine the degree of done-ness.  Overcooking pork is so unfortunate, so remember that the meat will continue to increase in temperature as it rests - by as much as 10 degrees F..  Bacteria are killed at 137F, so roasting until you achieve 140F and then resting until about 150F drives a medium, juicy and safe preparation.

Another great combination is to mix the apple sauce with your favorite BBQ sauce instead of the tomato sauce.