Ingredients
2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of Buona Cucina Elderberry Dark Balsamic Vinegar
2 tablespoons of Buona Cucina Honey-Ginger White Balsamic Vinegar
¼ cup of meat broth / stock (your choice)
1 tablespoon Buona Cucina Butter Infused Olive Oil.
Directions
Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth.
Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones.
Brush sauce to coat ribs and serve.