APPLE CIDER VINEGAR FOR RIBS RECIPES

Name: Homemade Apple Cider Beef Stew
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8 servings.
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; 2 tablespoons canola oil; 3 cups apple cider or juice; 1 can (14-1/2 ounces) reduced-sodium beef broth; 2 tablespoons cider vinegar; 1-1/2 teaspoons salt; 1/4 to 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 3 medium potatoes, peeled and cubed; 4 medium carrots, cut into 3/4-inch pieces; 3 celery ribs, cut into 3/4-inch pieces; 2 medium onions, cut into wedges; 1/4 cup all-purpose flour; 1/4 cup water; Fresh thyme sprigs, optional

HOMEMADE APPLE CIDER BEEF STEW RECIPE: HOW TO MAKE IT

Homemade Apple Cider Beef Stew Recipe: How to Make It image

It's especially nice to use this recipe in fall, when the weather gets crisp and the local apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. —Joyce Glaesemann, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 15 minutes

Prep Time 30 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups apple cider or juice
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, cut into 3/4-inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water
Fresh thyme sprigs, optional

Steps:

In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. , Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.

Nutrition Facts : Calories 330 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 628mg sodium, CarbohydrateContent 31g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

VINEGAR BRINED BABY BACK RIBS RECIPE | GUY FIERI | FOOD ...

Vinegar Brined Baby Back Ribs Recipe | Guy Fieri | Food ... image

Provided by Guy Fieri

Categories main-dish

Total Time 4 hours 12 minutes

Prep Time 15 minutes

Cook Time 1 hours 57 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup apple cider vinegar
4 cups water
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
10 garlic cloves, smashed
3 pounds baby back ribs, silver skin removed, racks cut in 1/2
1/2 bottle beer
1 yellow onion, peeled and quartered
BBQ sauce, recipe follows
1 tablespoon olive oil
1/2 cup yellow onion
1 tablespoon minced serrano pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons apple cider vinegar
2 cups raspberries, frozen
1/3 cup seedless raspberry jam
3 tablespoons molasses

Steps:

Preheat an indoor or outdoor grill to high.
Preheat the oven to 400 degrees F.
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.

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