STRONGBOW CIDER Recipes for Sangria and Ribs

Strongbow is the fastest-growing cider brand in the U.S. and the number one hard cider brand in the world, embodying more than 125 years of cider-making history. With the end of the summer and the start of fall, we have some special recipes for our Broadwayworld.com readers using Strongbow Ciders. Barbeque some ribs and pair them with a distinctive sangria to delight friends and family.

Strongbow Cherry Blossom Cider Sangria

Prep Time: 20 min | Servings: 6 | Difficulty: Easy

ABV: 6.8 %, Calories per serving: 140

Ingredients:

1/2 cup blackberries

1/2 cup diced green apple

3 sprigs rosemary, more for garnish

1/2 cup diced ripe yellow peach

6 oz. Blackberry Brandy or Liquor

(2) 12 oz. cold bottles Strongbow Cherry Blossom Cider

Directions:

Add all ingredients except the Strongbow Cider to a pitcher and add a few cubes of ice. Stir until the ice has nearly dissolved, add the cider and combine all the ingredients. Fill wine or rocks glasses with a few ice cubes and pour in the sangria, making sure to evenly distribute the fruit. Garnish with rosemary sprigs.

Stongbow Gold Apple Smoked, Sauced & Spiced Ribs

Ingredients:

Ribs:

1 rack baby back pork ribs, 3 lbs. or less

1/2 cup BBQ spice mix

2 cups Applewood chips

Mop:

1 cup apple cider vinegar

6 oz Strongbow Gold Apple Cider

2 tablespoons Dijon mustard

One apple, thinly sliced

Pinch of red pepper flakes

Strongbow Apple BBQ Sauce:

6 oz Strongbow Gold Apple Cider

(1) 5.5 oz can tomato paste

1/2 sweet onion, finely diced

1/2 apple, finely diced

1/4 cup BBQ spice mix

1/2 cup applesauce

1/2 cup honey

1/2 cup red wine vinegar

1/4 teaspoon cayenne pepper

Kosher salt to taste

Directions:

To prepare the ribs, rub them all over with the BBQ seasoning mix (available in the grocery market spice aisle). Wrap the ribs in plastic wrap and let set in the refrigerator for at least an hour, up to overnight.

Make the mop sauce by combining all ingredients in a glass jar. Place by the grill.

Prepare a charcoal or gas fire. If using charcoal, bank all the charcoal on one side of the grill. Arrange the grates so that you can add more charcoal without removing the cooking grate, if possible. Form a tray out of aluminum foil large enough to hold the wood chips. Sprinkle water over the chips. Place the chips by the coals or over a lit burner if using gas. The ideal temperature is 250 degrees. This is easier to achieve with gas, but with practice and patience can be achieved with charcoal.

When the chips are smoking and the grill has reached around 250 degrees, place the ribs on the coolest part of the grill (farthest from coals or burner), bone side down. Close lid. Monitor the temperature and the smoking chips, and apply the mop sauce every 15 minutes. If the chips get too hot and start burning, sprinkle them with water. Check on doneness after 90 minutes. The rib bones should be sticking out, and if the rack is held by tongs on one end they should bend, but not break. If unsure, smoke for another 30 minutes.

While the ribs are smoking, make the Strongbow Gold Apple BBQ sauce: Mix all the ingredients together in a saucepan and simmer on low for 15-30 minutes, depending on preference of thickness.

Let the ribs rest a minimum of 30 minutes, then cut the bones individually from the rack. Serve with the sauce and enjoy.

About Strongbow

Strongbow, the fastest-growing cider brand in the U.S. and the number one hard cider brand in the world, embodies more than 125 years of cider-making history. Strongbow's award-winning range of hard ciders is made from apples and other natural flavors, and is produced and imported from the U.K. and Belgium. We recommend enjoying Strongbow Hard Apple Ciders over ice for the "bestest" refreshing taste All flavors are non-GMO and gluten freeFlavors include: Red Berries, Cherry Blossom, Ginger, Gold Apple and Honey

For more information on Strongbow, please visit: https://www.strongbow.com/.

Photo Credit: Courtesy of Strongbow

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