Everyone knows that our Granny’s Old Fashion Apple Butter is delicious when spread over a fresh, warm biscuit…but there are so many other delectable ways to incorporate it into dishes as well!
The best part is that when you buy any 4 Apple Valley fruit butters, we will give you 1 Granny's Old Fashion Apple Butter for FREE, to help you get started!
Try these out:
Brown Sugar & Bourbon Ribs
Makes 4 Servings
First things first! Remove the membrane from the underside of the ribs – that way, seasonings will penetrate the meat for full flavor. Even better, request that the butcher remove the membrane!
1/2 cup (packed) golden brown sugar
1/2 cup Apple Valley Granny’s Old Fashion Apple Butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons Apple Valley Apple Cider
2 tablespoons Dijon mustard
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs
1 large onion, sliced
6 thin rounds peeled fresh ginger1 cinnamon stick, broken in half
1 1/4 cups Apple Valley Apple Cider
In medium bowl, whisk all ingredients to blend.
In small bowl, mix 7 first listed ingredients. After removing membrane, rub 1 tablespoon seasoning mix into each side of each rib rack. In large roasting pan, place ribs, cover and let chill from 6 hours (minimum) up to 1 day.
Preheat oven to 325°F. Lift ribs from pan and scatter ginger, cinnamon stick, and onion in pan. Pour cider into pan as well. Replace ribs in pan, meat side down, and cover pan with foil. Roast until meat on ribs is tender/begins to pull away from bones (about 2 hours). Remove foil; cool for minimum of 30 minutes, and up to 2 hours.
Prepare barbecue in medium-high heat. Grill ribs until heated throughout and slightly charred (about 5 minutes per side). Brush a generous amount of basting sauce evenly on all sides. When sauce becomes sticky glaze (about 3 minutes more per side), place rib racks on cutting board. Cut racks into individual ribs, between each bone. Serve with remaining sauce on the side, and enjoy!
Sweet & Spicy Chicken Thighs
Makes 4 Servings
8 chicken thighs
3 - 5 chipotles in adobo sauce (chopped)
1 medium yellow onion (rough chop)
10 garlic cloves (minced)
1/4 cup Worcestershire sauce
3/4 cup Apple Valley Granny’s Old Fashion Apple Butter
*optional teaspoon of salt
Mince the garlic, chop the chipotles and rough chop the onion
Combine the minced garlic, rough chopped onion, chopped chipotles, Worcestershire sauce and Apple Valley Granny’s Old Fashion Apple Butter in a dish and mix.
Place chicken thighs in a bag with the marinade. Massage the marinade into chicken thighs until fully covered. Refrigerate for 3 hours, minimum.
Preheat oven to 425°F. Line a 9x13 dish with foil, then spray with cooking spray. Place chicken thighs (skin up) in dish and cover with marinade.
Bake thighs for 30 - 45 minutes or until the internal temperature is 165°F. Let thighs rest for 5 minutes – this will allow the juices to go back into the meat. Enjoy!