Rudyard Cooperative Company

Name: Rudyard Cooperative Company
Address: 16829 S Water Tower Drive, Kincheloe, MI, 49788, US
Telephone: +19064952272
Price range: $

Home
United States
Kincheloe, MI
Rudyard Cooperative Company

Rudyard Cooperative is a one stop for all your grocery, hardware, and deli needs. We service Kincheloe, Pickford, Rudyard, and surrounding area.

On a cold January night in 1913 a group of settlers met at the home of Herman Savinen, a Finnish farmer, to discuss the formation of a cooperative. They did not have the
remotest idea what it was all about. Their goal was to be a farmers Co-op and act as an agent to sell their hay and grains and to supply themselves with everyday needs. Although the Co-op was organized mainly by the Finns and earl

y management was mainly in their hands, their support came from other Finns, the French and the Hollanders (Dutch). After several meetings they were officially incorporated on June 24, 1913. According to the newspaper, The Co-op Builder dated July 15, 1943, Isaac Keranen, one of the original signers of the Articles, stated that “ grim necessity drove them desperately on”. As a result, the “Loomis Building” was purchased on November 19, 1913 for the sum of $729.00. This amount included all stock of groceries, all fixtures, consisting of one counter, one pair of scales, one roller top desk and office chair, one clock, one coffee mill and one heating stove and stovepipes. The store opened for business on December 1, 1913. Over the years the store grew to include a feed mill and service station (1933) in Rudyard. A bulk delivery truck was purchased to deliver gas, oil and heating fuel to local farmers. A second store was opened in Pickford in 1951 and the newest store, The Kinross Co-op, in Kincheloe at the sight of the old Air Base Exchange building in 1989. The year 2013 was one of many celebrations of our Co-ops 100th Anniversary. It has taken a lot of hard work and dedication over the years to stay in business. We “ Thank” those who carried out the original idea and all of those along the way who helped get us to where we are today. It truly has been a Cooperative endeavor!

06/01/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Baked Boneless Chicken Thighs

Ingredients
2 pounds boneless skinless chicken thighs about 6 thighs, see note 1
2 tablespoons plus 2 teaspoons olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
2-1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper (2 tsp fine salt; 1-1/2 tsp pepper)

Instructions

Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.

In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. Season to taste (I add 2 teaspoon salt & 1-1/2 teaspoon pepper). Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.

Move the oven rack to 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized (watch closely).

Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop as desired.

Notes
Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get as close to 2 pounds as you can. I typically use 6 thighs. If yours are larger, the bake time may need to be slightly longer.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

05/27/2026

THIS WEEKS GREAT SPECIALS AND A TASTY TREAT!

https://bit.ly/38XiLBN

Oven Baked Pork Chops with Potatoes

Ingredients

Rub
1 tsp Worcestershire Sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp brown sugar (or white)
1 tbsp olive oil (or vegetable or canola oil)
1 clove garlic, minced
2 tsp apple cider vinegar

Chops
4 pork chops / cutlets ,7-8oz each including bone
800g/ 1.6 lb baby potatoes , larger ones cut in half
1 tbsp olive oil
Salt & pepper
Instructions

Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection).
Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
Place in oven for 15 minutes (giving them a head start).

Pork

Meanwhile, mix the Rub ingredients together in a small bowl.
Slather the pork on both sides with the Rub, reserving some Rub for basting.

Take the tray out of the oven. Toss potatoes then push them to the edge.
Place pork on tray. Bake for 15 minutes.

Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8" from heat source).

Flip pork, spoon over reserved rub and dab on sides. (Note 4). Broil 7 - 10 minutes until pretty well caramelised.

Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork - this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.

Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired

05/25/2026

🇺🇸 Memorial Day Hours 🇺🇸

Rudyard Co-Op, Pickford Co-Op, and Kinross Co-Op are OPEN today from 9:00 AM – 5:00 PM.

As we remember and honor the brave men and women who made the ultimate sacrifice for our country, we wish everyone a safe and meaningful Memorial Day.

Thank you for shopping local and supporting your hometown co-ops! ❤️🤍💙

05/18/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Tender Oven-Baked Barbecue Ribs

Ingredients

Ribs
3 pounds baby back ribs 2 slabs
2 yellow onions sliced
4 cloves garlic sliced
Spice Rub (optional)
1 tablespoon paprika
1 tablespoon brown sugar
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon lemon pepper seasoning
½ teaspoon salt or to taste

BBQ Sauce
½ cup barbecue sauce
½ cup chili sauce *see note, or additional BBQ sauce
¼ cup ketchup

Instructions
Preheat the oven to 275°F. In a small bowl, combine the spice mix and set aside. Line a large rimmed baking sheet with foil.

If present, remove the white membrane from the back side of the ribs (see notes). Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.

Gently massage the seasoning mix (or salt and pepper) into both sides of the ribs.
Place the ribs on the prepared baking pan, meaty side down. Cover the ribs with onion and garlic.

Cover & seal with another piece of foil.

Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are not tender, bake for another 20-30 minutes and check again.

Meanwhile, combine BBQ Rib Sauce ingredients together.

Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and brush generously with BBQ sauce.

Grill or broil over medium high heat 5-10 minutes or until charred.

05/11/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Easy Fall Off the Bone Oven Baked Ribs
Makes 4 Servings

You Will Need
2 to 2 ½ pounds baby back pork ribs
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup
1 tablespoon hot chili sauce like Sriracha
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Directions
1. Preheat your oven to 275°F (135°C). Set aside a large roasting pan or rimmed baking sheet and aluminum foil.

2. Season the ribs: If your ribs still have a thin membrane on the back, remove it. (See the tips section for instructions.) Generously season both sides of the ribs with salt and pepper. If using a spice rub, apply it evenly.

3. Wrap with foil: Place the ribs, meatiest-side down, in your roasting pan. You may need to cut the ribs in half to fit. Cover the pan or baking sheet tightly with aluminum foil. The ribs must be well-sealed to prevent drying out. If your foil isn’t large enough, wrap the racks of ribs individually in tight foil packets and place them on the baking sheet. After making this recipe so many times, we find that keeping the meatiest side of the ribs facing down is best. The rendered fat and juices from the meat above drip down, creating a natural basting effect that keeps the meat moist and prevents it from drying out, especially during long, slow cooking, like in this recipe.

4. Bake the ribs: Bake for 2 ½ to 3 ½ hours or until the meat easily falls from the bones. I check the ribs after 2 hours to see how they’re doing. Ribs are ready when the meat is cooked through and very tender.

5. To check if they are done, pierce them with a sharp knife. There should be little to no resistance. You can also gently bend the ribs. If the meat looks like it will easily pull away from the bone, they’re ready. If the meat is still tough, they are likely underbaked (your oven might be cooler than mine). Continue baking and consider increasing the temperature to 300°F (150°C).

6. Make BBQ Sauce: While the ribs are baking, prepare your sauce. Heat the olive oil in a saucepan over medium heat, then add the onions and cook until they’re soft and translucent, which should take about 5 to 8 minutes.

7. Stir in the cumin and cook for another 30 seconds. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir everything to combine, season with salt, and cook for 2 minutes. Set the sauce aside while the ribs finish baking.

8. Brush the sauce onto the ribs: Remove the ribs from the oven, discard the aluminum foil, and generously brush both sides with barbecue sauce.

9. Broil the ribs: Move an oven rack near the top of the oven and turn your broiler to high. Broil the ribs until the BBQ sauce begins to caramelize, about 3 to 4 minutes. Keep a close eye on them during this step to ensure the sauce doesn’t burn. Enjoy!

05/06/2026

Don’t forget to Celebrate Mom this Sunday! Wind Spinner are available at Kinross, Rudyard, and Pickford Co-Ops. NEW fishing and lighthouse spinners available! These are for both indoors and outdoors.

05/03/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Easy Oven-Baked Baby Back Ribs

Ingredients
1 rack baby back ribs (you can cook as many racks as you want at the same time)
1 tablespoon (7 g) paprika
1 tablespoon (12 g) brown sugar use a brown sugar substitute for low carb option
2 teaspoons (12 g) salt
2 teaspoons (4 g) ground black pepper
2 teaspoons chili powder Use mild to hot, depending on your taste preferences
2 teaspoons (4 g) onion powder
2 teaspoons (6 g) garlic powder
1/2 teaspoon (1 g) mustard powder
1/2 cup (143 g) bbq sauce

Instructions
Pre-heat the oven to 275° F.
Rinse and pat the ribs dry with a paper towel. Remove the silver skin membrane from the underside.
Coat the ribs with the dry rub. It's not necessary, but if you have time, cover and let sit in the refrigerator for 2 hours or overnight to enhance flavor.
Wrap the ribs in foil on a baking sheet, sealing the edges tightly to create a packet.
Cook in the oven for 2 hours. You’ll know it’s ready when the meat pulls back from the bone and becomes fork tender. Continue cooking until the bone gives easily when pulled (up to 4 hours for larger rack of ribs).
Peel back the foil and discard any juices. Baste the ribs with BBQ sauce.

Extra Steps – Not Required
As an extra step, you can grill or broil the ribs to slightly char the top.
To grill, heat the grill. When hot, put the ribs directly over the flames and grill for 3-4 minutes, until the sauce is bubbling. Be careful when transferring to and from the grill, as the meat is very tender and can fall apart easily.
To broil, set the oven to broil. When hot, place the baking tray under the broiler for 3-5 minutes. Repeat with an additional layer of bbq sauce, if desired.

04/27/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Oven Baked Bone-In Pork Chops

Ingredients

2 tablespoons olive oil
4 bone-in pork loin chops
salt and freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried thyme
8 tablespoons butter, melted
4 cloves garlic, minced
chopped fresh parsley, for garnish

Instructions
Prep. Preheat the oven to 375˚F. Heat the olive oil in an oven-safe 12-inch skillet (preferably a cast-iron skillet) over medium-high heat.

Season the pork chops. Pat dry the pork chops with paper towels and season them with salt, pepper, onion powder, paprika, oregano, and thyme.

Cook. Sear the pork chops for about 2 to 3 minutes per side, or until browned. Do not crowd the skillet with the pork chops while browning them. If the skillet is too small, brown the chops in batches.

Make the garlic butter sauce. In the meantime, combine the melted butter and garlic in a mixing bowl. Remove the skillet from the heat and pour the garlic butter sauce over the pork chops.

Bake. Transfer the skillet to the oven and bake the pork chops for 12 to 15 minutes, or until cooked through and the internal temperature registers at 145˚F. Cooking time will vary depending on the thickness of the chops. Baste with the butter sauce halfway through cooking.

Rest, then serve. Remove the pork chops from the oven and transfer them to a serving plate; let them rest for 5 minutes before serving and cutting. Spoon the butter sauce over the pork chops, garnish with parsley, and serve.

04/19/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Crispy Fried Chicken Tenders

Ingredients
1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
1 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 egg beaten with 2 tablespoons water
vegetable oil for frying

Instructions
Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
In a large bowl, mix the flour, salt and pepper.
In another large bowl, beat the egg and water
Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour--if it sizzles immediately, you can add one piece of chicken.
If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side--about 8 to 10 minutes or so.
Turn, and repeat until all brown.
Cook the rest of the chicken in batches.
Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.

04/14/2026

THIS WEEKS GREAT SPECIALS AND A TASTY RECIPE!

https://bit.ly/38XiLBN

Pork Tenderloin with Honey Garlic Sauce

Ingredients
2 pork tenderloin (pork fillet), 500g/1lb each
1 1/2 tbsp olive oil (or butter)
3 garlic cloves , very finely chopped

Pork Tenderloin Rub:
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

Honey Garlic Sauce:
3 tbsp cider vinegar
1 1/2 tbsp soy sauce, light or all purpose
1/2 cup honey (or maple syrup)

Instructions

1. Preheat oven to 180C/350F.
2. Mix Sauce ingredients together.
3. Mix Rub ingredients then sprinkle over the pork.
4. Heat oil in a large oven proof skillet over high heat. Add pork and sear until golden all over.
5. When pork is almost seared, push to the side, add garlic and cook until golden.
6. Pour sauce in. Turn pork once, then immediately transfer to the oven.
7. Roast 15 - 18 minutes or until the internal temperature is 68C / 155F
8. Remove pork onto plate, cover loosely with foil and rest 5 minutes.
9. Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
10. Remove from stove, put pork in and turn to coat in sauce.
11. Cut pork into thick slices and serve with sauce!
Notes

Address

16829 S Water Tower Drive
Kincheloe, MI
49788

Telephone

+19064952272

Website

http://www.rudyardcoop.com/

Alerts

Be the first to know and let us send you an email when Rudyard Cooperative Company posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your business to be the top-listed Grocery Store in Kincheloe?