2 small racks of pork ribs
Fresh ground black pepper
½ cup of Elderberry Balsamic Vinegar
2 tablespoons of Honey-Ginger Balsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon Butter Infused Olive Oil
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.