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Apple Cider Country-style Pork Ribs
by Desiree Currie, Wooden Spoon Studio
Glazed and fork-tender, this apple-rich preparation of our own farm-raised pork ribs is the perfect gateway to cool weather and warm fall flavors. Our own apple cider is the key, both as a braising liquid and as the star ingredient to a sweet and tangy BBQ sauce for slathering (recipe on reverse side). Serve the ribs with your favorite hearty sides, from braised greens, to cornbread, to macaroni and cheese.
6 country-style ribs (about 8 oz each)
3/4 cup apple cider
1 1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
3/4 tsp chili powder
1/4 tsp allspice
1/4 tsp onion powder
large pinch (about 1/8 tsp)
Apple Cider BBQ Sauce (recipe on reverse side), for glazing & serving
1. Preheat oven to 275°F.
2. Combine the salt, pepper and spices in a small bowl.
3. Pat the ribs dry with paper towels and sprinkle them all over with the spice mixture.
4. Arrange the seasoned ribs in a baking dish. Pour the apple cider into the dish and give it a quick tilt to even out the liquid.
5. Cover with aluminum foil and bake until the meat “gives” when you poke it with the tip of a knife, about 2 to 2 1/2 hours
6. Carefully transfer the ribs to a broiler-safe baking sheet lined with aluminum foil. Tent with foil for 20 minutes to one hour.
7. Degrease the braising liquid by either pouring it into a fat separator, or skimming the fat with a spoon. Reserve the liquid for braising or drizzling over your side dishes (it's excellent for braising greens and spooning over mashed potatoes).
8. Preheat broiler
9. Untent the ribs and paint with Apple Cider BBQ Sauce. Broil for 2-3 minutes, flip, then paint the other side. Continue broiling, painting and flipping in 2-3 minute intervals until the ribs are lacquered and charred to your liking. Serve with extra BBQ sauce.
What You'll Need:
Apple Cider BBQ Sauce
by Desiree Currie, Wooden Spoon Studio
MAKES ABOUT 2 1/4 CUPS
Our own apple cider joins forces with fresh fall apples and apple cider vinegar for a tangy BBQ sauce bursting with apple flavor (and a little heat). Coat it on our own country-style pork ribs (recipe on reverse side) or serve it with chicken, pork or a fall-flavored pot of baked beans
4 cups apple cider
2 large apples (about 8 oz each), peeled, cored and chopped
2 plum tomatoes (about 4 oz each), cored and chopped
1 small yellow onion (about 8 oz), coarsely chopped)
1/3 cup apple cider vinegar
2 tbsp molasses
1 1/2 tbsp flavorless oil
1 clove garlic, finely chopped
1 1/2 tsp yellow mustard
3/4 tsp Kosher salt
1/4 tsp crushed red pepper
1/2 tsp chili powder
1/2 tsp onion powder
large pinch (about 1/8 tsp) freshly ground black pepper
large pinch (about 1/8 tsp) cinnamon
large pinch (about 1/8 tsp) ground allspice
Dutch oven or large heavy-bottomed pot
1. Heat the oil over medium-low heat in a Dutch oven or large heavy-bottomed pot. Sauté the onions until translucent and pale gold, about 12-15 minutes.
2. Add the garlic to the pot and sauté for about 2 minutes to take the raw edge off. It’s okay if the ingredients brown slightly at the edges.
3. Add the tomatoes, apples, salt and crushed red pepper to the pot. Raise the heat to medium and sauté until the tomatoes have broken down and reduced, about 8-10 minutes.
4. Stir in the apple cider, apple cider vinegar, molasses, chili powder, onion powder, black pepper, cinnamon and allspice. Bring the mixture to a boil over high heat, then reduce to a rapid simmer. Cook, uncovered (stirring occasionally), until the mixture has thickened, darkened and reduced by half, about 1 to 1 1/4 hours.
5. Remove the pot from the heat and stir in the yellow mustard. Allow the sauce to cool, uncovered, for 45 minutes. It should now look like a thick chutney.
6. Blend the sauce to a uniform consistency using a countertop or immersion blender. For a smoother texture, pass the sauce through a food mill or fine mesh sieve.
7. Refrigerate leftover sauce in an airtight container for up to 10 days (or more, depending on the temperature of your refrigerator).