Type what you have

Ingredients

• ✓ apple juice
• apple cider vinegar
• liquid smoke
• bay leaf
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ apple juice
• vegetable oil
• moose roast
• onion soup mix

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add roast and brown on all sides, then transfer to a slow cooker.
2. 2 Sprinkle onion soup mix over roast, then pour in apple juice. Cover and cook on Medium until meat is very tender, 6 to 8 hours, checking occasionally to make sure there is sufficient liquid and adding more apple juice if necessary.
3. 3 Serve roast with cooking juices, or thicken the juices for a tasty gravy.

By Lynda McLean Falloon

Ingredients

• ✓ apple juice
• pork chop
• butter
• onion soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops into a multi-functional pressure cooker (such as Instant Pot).
3. 3 Dot butter over chops, then sprinkle with onion soup mix. Pour in apple juice.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes.

By LDMKitchen

Ingredients

• ✓ apple juice
• water
• salt
• garlic
• ice cube

Instructions

1. 1 Line a cooler with a large food-safe bag. Add 1 gallon water, apple juice, and salt to the bag; stir until salt is dissolved. Add garlic.
2. 2 To use, place turkey in brine, breast-side down; add more water as needed until turkey is completely submerged. Pour ice over turkey. Seal the bag, close the cooler, and let turkey brine overnight.

By Godiva Goddess

Ingredients

• ✓ apple juice
• pork rib
• garlic
• garlic
• barbecue sauce

Instructions

1. 1 Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
2. 2 Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
3. 3 Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
4. 4 Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

By WHATS HIS FACE

Ingredients

• ✓ apple juice
• vegetable broth
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ apple juice
• ham
• brown sugar
• all-purpose flour
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham, cut-side down, into a large roasting pan. Press brown sugar evenly onto ham. Pour apple juice into the pan. Cover the pan with a lid or aluminum foil.
3. 3 Bake in the preheated oven until ham is heated through, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (62 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
4. 4 Combine flour and milk in a jar with a lid; shake until mixture is blended.
5. 5 Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan and cook until gravy is thick, about 5 minutes.

By Todd Berg

Ingredients

• ✓ apple juice
• rib tip
• salt
• bbq rub
• barbecue sauce

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C) according to the manufacturer's instructions.
2. 2 Season rib tips with salt, then massage with barbecue rub until evenly coated.
3. 3 Place rib tips on the preheated smoker; smoke 1 ½ hours, spritzing with apple juice throughout.
4. 4 Transfer rib tips to a baking sheet; toss with barbecue sauce to coat.
5. 5 Return rib tips to the smoker; smoke 30 minutes more. Transfer to a serving plate; rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ apple juice
• apple
• sauerkraut
• smoked link sausage
• cola-flavored carbonated beverage
• brown sugar

Instructions

1. 1 Place apples, sauerkraut with juice, and smoked sausages into a slow cooker.
2. 2 Stir together cola, apple juice, and brown sugar in a large bowl until sugar dissolves; pour over apple mixture in the slow cooker. Stir to combine.
3. 3 Cook on High for 2 hours, then on Low for 6 to 8 hours.

By Tori

Ingredients

• ✓ apple juice
• cooking spray
• chicken breast
• lemon
• cornstarch
• chicken bouillon granules

Instructions

1. 1 Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Cut chicken into strips.
3. 3 Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
4. 4 Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
5. 5 Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

By NmStutz

Ingredients

• ✓ apple juice
• salt
• black pepper
• chicken
• apple
• aluminum foil

Instructions

1. 1 Season all over inside of chicken with salt and black pepper; place whole apple inside cavity. Place chicken into a slow cooker, breast-side down; pour apple juice around chicken.
2. 2 Cover slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, and rest in a warm area for 10 minutes before slicing.

By Lori Balter-Alvarado

Ingredients

• ✓ apple juice
• hardwood pellet
• beef short rib
• montreal steak seasoning
• chili powder
• garlic powder
• worcestershire sauce

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ apple juice
• venison roast
• brown sugar
• soy sauce
• salt
• water
• cornstarch

Instructions

1. 1 Cut venison roast in half; rub with brown sugar. Place roast into a slow cooker; add apple juice, soy sauce, and salt. Cover the slow cooker.
2. 2 Cook on Low setting until roast is tender, about 6 hours. Transfer roast to a platter, cover, let stand for 15 minutes, then slice.
3. 3 Meanwhile, pour cooking liquid through a strainer into a medium-sized bowl; discard solids. Return cooking liquid to the slow cooker. Whisk water and cornstarch together until smooth; stir into cooking liquid until combined. Cover the slow cooker.
4. 4 Cook on High until thickened, about 15 minutes. Serve sliced roast with gravy.

By KGora

Ingredients

• ✓ apple juice
• pork loin roast
• seasoning salt
• apple butter
• brown sugar
• water
• cinnamon
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. 3 Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
4. 4 Cover, and return to the oven for 2 hours, or until fork-tender.

By UMich97

Ingredients

• ✓ apple juice
• olive oil
• pork tenderloin
• greek seasoning
• salt
• black pepper
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
2. 2 Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
5. 5 Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

By Misty Noelle

Ingredients

• ✓ apple juice
• pork sparerib
• salt
• yellow mustard
• bbq rub
• light beer
• hickory wood chip
• apple wood chip

Instructions

1. 1 Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
2. 2 Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
3. 3 Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
4. 4 Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
5. 5 Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
6. 6 Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
7. 7 Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
8. 8 Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

By Brian Genest

Ingredients

• ✓ apple juice
• pork loin roast
• dijon mustard
• brown sugar
• prune
• apricot
• red wine
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA

Ingredients

• ✓ apple juice
• onion soup mix
• chicken breast
• cream of chicken soup mix
• soy sauce
• garlic
• orange juice
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken pieces in a lightly greased 9x13 inch baking dish.
3. 3 In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.

By Libby Deane

Ingredients

• ✓ apple juice
• vegetable oil
• pork chop
• sauerkraut
• onion
• garlic
• caraway seed
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork chops and brown on all sides. Remove from the pan.
2. 2 Add sauerkraut, onion, apple juice, garlic, and caraway seeds to the hot skillet; season with salt and pepper and sauté for 3 to 4 minutes. Place browned pork chops on top of sauerkraut mixture. Cover, reduce the heat to low, and cook until pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By PETEIYC

Ingredients

• ✓ apple juice
• fruit wood
• wood pieces
• pork belly
• barbecue dry rub
• brown sugar
• honey
• butter
• barbecue sauce
• apple jam

Instructions

1. 1 Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
2. 2 Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
3. 3 Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
4. 4 Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
5. 5 Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
6. 6 Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
7. 7 Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
8. 8 Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
9. 9 Remove from the smoker and serve immediately.

By Adrian Miller

Ingredients

• ✓ apple juice
• brown sugar
• vegetable oil
• soy sauce
• ginger
• salt
• pepper
• cornstarch
• water
• pork chop

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. 3 Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

By GINASTUBBS

Ingredients

• ✓ apple juice
• apple wood chips
• paprika
• brown sugar
• garlic powder
• salt
• black pepper
• pork sparerib
• barbecue sauce

Instructions

1. 1 Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
2. 2 Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
3. 3 Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
4. 4 Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By LMadara

Ingredients

• ✓ apple juice
• milk
• egg
• water
• bread crumb
• chicken breast
• apple
• bread stuffing mix
• butter
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour milk into a shallow bowl. Whisk eggs and water in a separate bowl. Place bread crumbs in a shallow dish or on a plate. Dip chicken breast halves into milk, then into egg, then press into bread crumbs to coat. Place on a plate, and set aside.
3. 3 Prepare stuffing mix according to the package directions, but substitute apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in stuffing mix until liquid is absorbed. Transfer stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
4. 4 Bake until chicken is no longer pink in the center and the juices run clear, about 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By SCOTTBMA72

Ingredients

• ✓ apple juice
• turkey
• butter
• celery
• bread cube
• onion
• garlic powder
• salt
• pepper
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Gently loosen the turkey skin on the breast by sliding your hand between the skin and bird. Insert pieces of butter between the skin and breast.
3. 3 In a medium bowl, toss together the celery, bread cubes, and onion. Season with garlic powder, salt and pepper. Stuff this mixture into the cavity of the turkey, and place the apple halves inside with it. Place the turkey into a roasting bag, and pour the apple juice over the inside and outside of the turkey. Close the bag, and place turkey into a large roasting pan breast side up.
4. 4 Bake for 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Open the bag, and remove turkey to a serving platter. Let stand for 20 minutes before carving.

By Egyptian Chef

Ingredients

• ✓ apple juice
• olive oil
• thyme
• salt
• black pepper
• pork chop
• butter
• apple
• heavy cream
• cornstarch

Instructions

1. 1 Combine oil, thyme, salt, and pepper in a large, shallow dish. Add pork chops to the dish, brush with oil mixture, and set aside for 15 minutes.
2. 2 Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, cover, and keep warm.
3. 3 Reduce heat and add butter to the same skillet. Cook and stir apple slices in melted butter until slightly softened, 5 to 10 minutes. Transfer apples to the serving plate with pork chops, cover, and keep warm.
4. 4 Stir together apple juice, cream, and cornstarch in a small bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping the browned bits of food from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples to serve.

By Annette

Ingredients

• ✓ apple juice
• brisket
• kosher salt
• black pepper
• cayenne pepper
• butter
• yellow onion
• salt
• garlic
• rosemary

Instructions

1. 1 Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
4. 4 Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
5. 5 Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
6. 6 Transfer brisket to a plate and tent with foil.
7. 7 Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
8. 8 Slice brisket across the grain and serve with the gravy.

By John Mitzewich

Ingredients

• ✓ apple juice
• brown sugar
• sea salt
• white pepper
• onion powder
• cayenne pepper
• lemon peel
• apple pie spice
• pork back rib
• vegetable oil
• hickory wood chip
• apple wood chip

Instructions

1. 1 About 1 hour before smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in small bowl; mix well. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
2. 2 Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
3. 3 Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
4. 4 Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Smithfield®

Ingredients

• ✓ apple juice
• butter
• yellow onion
• apple
• celery
• cranberry
• salt
• pork chop
• cornstarch
• brown sugar
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a Dutch oven, melt 1 tablespoon butter over medium heat. Add onion and cook until very soft and beginning to brown. Remove from the heat. Stir in apple, celery, and dried cranberries. Season with salt.
3. 3 Lay each chop flat on cutting board. With a sharp knife held parallel to the board, cut a pocket in each chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
4. 4 Melt remaining 1 tablespoon butter in the Dutch oven over medium heat. Pan-fry chops in butter for 2 minutes on each side. Remove from the heat.
5. 5 Cover the Dutch oven and place into the preheated oven. Bake for 45 minutes.
6. 6 Transfer chops from the Dutch oven to a plate and cover with foil. Return the Dutch to the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into the Dutch oven. Cook, stirring frequently, until liquid is reduced by half. Season to taste with black pepper. Serve apple glaze over pork chops.

By JNODWELL

Ingredients

• ✓ apple juice
• pinot grigio wine
• mustard
• garlic powder
• ginger
• herbes de provence
• butter
• chicken thigh
• salt
• black pepper
• onion
• apple
• heavy cream

Instructions

1. 1 Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
2. 2 Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
3. 3 Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
4. 4 Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
5. 5 Pour sauce over chicken, apples, and onions and serve.

By Bibi

Ingredients

• ✓ apple juice
• brown sugar
• paprika
• mustard
• salt
• garlic powder
• onion powder
• coriander
• pork sparerib
• vegetable oil
• hickory wood chip
• apple wood chip

Instructions

1. 1 Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
2. 2 Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
3. 3 Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
4. 4 Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
5. 5 Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.

By Smithfield®