Rubs and Sauces

Chipotle Apple Slather

Rubs and Sauces

Chipotle Apple Slather


If the thick, sweet, tomato-based sauces of the mid-west had a sophisticated, pretty cousin, my slather would be it. Sop it on ribs, steaks or pulled pork for sweet heat that's memorable and distinctive.

Ingredients: apples, sweet onions, brown sugar, apple juice concentrate, apple cider vinegar, chipotles in adobo (chipotle peppers, water, vinegar, tomato paste, salt, vegetable oil and garlic), Dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, citric acid, tartaric acid, spices), orange juice concentrate, rice starch, kosher salt, apple essence, thyme, ascorbic acid, star anise and ground cloves

12 fl oz / 13.5 oz

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Chipotle Apple Slathered Ribs

Chipotle Apple Slathered Ribs

Ribs cooked in the oven are not equal to ribs slow smoked on the grill. Still, these ribs are pretty darn good and possible in all kinds of weather. If you can make the smoker situation happen, add the BIRDS & BEASTS rub as well as the SLATHER.


  • 2 racks pork baby back ribs
  • 2 tablespoons kosher salt
  • ¼ cup BIRDS & BEASTS rub
  • 1 cup Chipotle Apple SLATHER

Preparation: In a perfect world you would season these ribs the day before you cook them with the salt and the rubs, and refrigerate them overnight. If you plan ahead, please do that. Otherwise, season them as much in advance as possible. 

Just before you plan to cook, preheat your oven to 300. Wrap each rack of ribs separately with foil and seal the foil around the edges. None of the rib flesh should be exposed. Place the foil packets in a single layer on a baking sheet and slide that onto the middle rack of your oven. Cook the ribs for 2 ½ hours. Remove the foil and brush the sauce generously over the ribs. Return the baking sheet to the oven and cook an additional 30 minutes. The SLATHER should caramelize and brown. 

Serve the ribs warm with additional sauce for dipping.

Whole Trout with Charred Apple Slaw

Whole Trout with Charred Apple Slaw

I love whole roasted or grilled trout, but I understand it’s not a reality for most people. In trout’s place, use a 2-lb piece of skin-on salmon. I do urge, that if you come across Rainbow trout from Sunburst Farms in western North Carolina, please do whatever it takes to get it in your mouth.



  • 4 whole rainbow trout or
  • 2 lbs skin-on salmon
  • 1/3 cup olive oil
  • 1 tbs salt
  • 1 tbs black pepper
  • 1 lemon, sliced thin
  • 4 sprigs sage
  • 4 sprigs rosemary
  • 2/3 cup Chipotle Apple SLATHER
  • Charred cabbage & Apple slaw


  • 1 small red onion, peeled & sliced into 1/8 of an inch rounds
  • 1/3 cup apple cider vinegar
  • 2 tbs honey
  • 1/4 cup lemon juice
  • 8 turns of the pepper mill
  • 1 large Fuji or other crisp eating apple
  • 2 tsps chopped fresh dill
  • 2 tbs olive oil
  • 1 small head green, purple or savoy cabbage
  • 1 1/2 tsp salt, divided
  • 2 ribs celery, sliced into 1/8 in slices on the bias

Make the slaw: In a small bowl, whisk the cider vinegar, 1/4 cup water and the honey together till the honey dissolves. Add the red onion. Let it marinate at least 1 hour or up to overnight.

Cut the cabbage into eighths, leaving the core in tact. Heat a 12 inch cast iron skillet or saute pan over medium high heat, and add 2 tablespoons olive oil. Sear the cabbage on the cut sides till they are charred, not golden brown…dark and charred. Season the just warm cabbage with salt and set aside to cool.

Just before you get read to assemble your slaw, cut the 4 sides of the apple off its core. Then slice the apple into 1/8 of an inch thick slices.

In a medium bowl, toss together the cabbage, the onions plus their liquid, celery, apple, black pepper, lemon juice and remaining salt. Let this sit and mingle while you cook the fish. Just before serving stir in the pecans.

Cook the trout: Rub the inside of each fish with olive oil and season with salt and pepper. Stuff the cavity of each fish with lemon slices, 1 sprig sage and 1 of rosemary. Rub the outside of the fish with the olive oil and season with the remaining salt and pepper.

Preheat your oven to 325. In a 12 inch cast iron skillet, heat 1 tablespoon of the remaining olive oil over medium high heat. Once it’s shimmering, add 2 trout and brown them on both sides. If your pan is nice and hot, it should take about 3 minutes per side. Transfer them to a baking sheet. Add another tablespoon oil, and brown the remaining trout. Slide all 4 trout onto the middle rack of your oven and roast for 15 minutes.

Serve the fish warm with a generous dollop of the SLATHER and a large spoonful of slaw.

Serve & Enjoy