2 small racks of pork ribs

Himalayan Pink Salt

fresh ground Tellicherry Black Pepper

1/2 cup of D’Olivo Elderberry Balsamic Dark Balsamic Vinegar

2 tablespoons of D’Olivo Honey-Ginger Balsamic Dark Balsamic Vinegar

1/4 cup of meat broth / stock (your choice)

1 tablespoon D’Olivo Butter Infused Olive Oil



Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 F. 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 D’Olivo Elderberry Balsamic Vinegar, D’Olivo Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the D’Olivo Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified, or thoroughly combined. Set aside.

Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs, and serve.

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