Ribs with Espresso Balsamic Vinegar


Barbecue Sauce


1 tablespoon garlic powder


1 tablespoon onion powder


2 cups ketchup


½ cup brown sugar


¼ cup honey


¼ cup Olives en folie Espresso Balsamic Vinegar


Salt and pepper, to taste




2 (500g to 700g) slabs of ribs


2 teaspoons salt


½ teaspoon pepper, divided


2 tablespoons Olives en folie Espresso Balsamic Vinegar, divided



Place all the ingredients for the barbeque sauce in a saucepan. Bring to a gentle simmer for 10 minutes. Season with salt and pepper.


Lay 1 slab on a sheet of foil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Coat with 1 tablespoon Espresso Balsamic Vinegar. Repeat with remaining slab.


Brush front and back of each slab with the barbecue sauce. Add about ¼ to ½ cup to make the ribs “swim” a little in the sauce. Enclose slab by twisting both ends of the foil. Repeat with the other slab. Allow it to marinate for at least 1 hour or overnight.


Preheat oven to 325°F (160°C). Place slabs on a baking sheet and bake for 2 to 2 ½ hours or until fork tender.


Remove from oven and allow to cool for about 15 minutes. Preheat the grill. Place slabs on the grill basting occasionally with the barbecue sauce. Grill for about 5-7 minutes per side.


Serve with the remaining barbecue sauce on the side.