Spare ribs done spicy Apple style
Ingredients:
2 ponds spareribs
2 bay leaves
4 tart apples ( skinned, cored, and finally chopped)
3 tablespoons honey
1 tablespoon apple cider vinegar
The juice of 2 lemons
4 cloves garlic minced
2 teaspoons kosher salt
1 tablespoon Sriracha hot sauce
2 tablespoons ketchup
3 tablespoons paprika
1 gal apple cider
1 cup chopped parsley
Salt & Pepper
Directions:
Place ribs in a saucepan with cider and bay leaves cover. Bring to a boil and let simmer for 5 min.
In a sauce pan add rest of ingredients. Bring up to a simmer and cook about 10 min
Drain ribs and place on a roasting rack with your apple sauce all over. Cook in a 350 degrees oven for about 30 min or until meat pulls away from the bone. Basting about every 10 min.
Spoon hot apple sauce over ribs, season with salt, pepper and garnish with chopped parsley over the top.
Squeeze extra lemon over ribs just before serving.
Makes 2-4 servings
Bacon and Cheddar Apple pie
Ingredients
½ cup sugar
½ cup brown sugar
3 tablespoons all-purpose flower
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
6-7 cups thinly sliced and peeled tart apples
The juice of one Lemon
Pastry for double crust pie 9in
1 tablespoon butter
1 egg white
½ cup cooked crumbled bacon
½ cup shredded cheddar
Directions
1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture toss to coat. For an exciting fourth of July twist add cooked bacon crumbles and shredded cheddar cheese to apple mixture about a ½ cup each.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Ingredients
½ cup sugar
½ cup brown sugar
3 tablespoons all-purpose flower
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
6-7 cups thinly sliced and peeled tart apples
The juice of one Lemon
Pastry for double crust pie 9in
1 tablespoon butter
1 egg white
½ cup cooked crumbled bacon
½ cup shredded cheddar
Directions
1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture toss to coat. For an exciting fourth of July twist add cooked bacon crumbles and shredded cheddar cheese to apple mixture about a ½ cup each.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.