Personal Chef Deborah Lee Walker is in the house. She’s making Apple Butter Barbecue Ribs!APPLE BUTTER BBQ RIBS Apple Butter Barbequed RibsApple Butter Barbeque Sauce1 cup apple butter½ cup ketchup2 tablespoons apple cider vinegar½ cup light brown sugar1 tablespoon yellow mustard1 teaspoon Dijon mustard1 ½ teaspoons Worcestershire sauce1 ½ teaspoons garlic powder1 teaspoon onion powder1 teaspoon crushed rosemary1 teaspoon black pepper¾ teaspoon crushed red pepper flakes1. Combine all of the ingredients in a large sauté pan. Simmer for 15 minutes. Remove from heat and allow to cool.Homemade Apple ButterIngredients4 pounds soft apples such as Fuji, peeled, cored, quartered, and cut into 2-inch pieces2 cups apple cider1 cup granulated sugar½ cup packed light brown sugartiny splash fresh lemon juice2 teaspoons vanilla1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground nutmeg½ teaspoon ground cloves½ teaspoon ground ginger¼ teaspoon kosher salt1. Combine all of the ingredients in a heavy bottomed pot and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer,
stirring occasionally for 90 minutes. Using a hand-held blender, puree apple mixture.
2. Remove lid and continue to reduce until the apple butter becomes very dark and thick. Towards the end, you will have to constantly stir so the apple butter does not burn.3. Transfer apple butter to a container and allow to cool completely. Top with tight-fitting lid and refrigerate until ready to use. Apple butter can also be frozen.Yields approximately 4 cupsRibs2 full slabs of baby back ribs, cut in halfchicken broth1 large onion, quartered5 cloves garlic, chopped3 stalks celery, quartered1. In a large Dutch oven, add enough chicken broth to cover the ribs.2. Add the remaining ingredients, cover, and lightly simmer until fork tender. Approximately 90 minutes.3. Cover ribs liberally with barbeque sauce. Place ribs on a grill or under the broiler until a nice sear is achieved.
