BBQ Sauce with Raspberry Balsamic Vinegar

Ingredients
2 parts ketsup
.5 part soy sauce
1 part apple cider vin
1 part brown sugar
1 part pork rub
.5 part Gourmet Blends Raspberry Balsamic
Hot sauce or fresh jalapenos as needed (optional)

Color should resemble a rust tone.

Pork rub
2 parts Chili powder
1 part brown sugar
1 pt kosher salt
1/4 pt black pepper
1/8 pt onion powder
!/8 pt garlic powder
1/8 pt white pepper
1/8 pt fresh ground cumin
1/8 pt fresh ground coriander
dash of ground cinnamon to taste
dash of cayenne
1/4 pt ground mustard seed
1 pt spanish paprika
1/2 pt dry oregano

Instructions

Buy baby back pork spare ribs. Figure 1 rack per every 2 people. Let meat sit in the rub for at least 24 hours and up to 3 days depending on size. 24 hours up to 5 lbs. additional 24 hrs for 10 lbs etc. The longer the better. This allows for “curing” to occur.

To cook – Preheat oven to 285-300 degrees. Place racks of ribs on baking sheets and bake for approximately 3 hours – or till meat separates easily from the ribs. Last 20-30 minutes, brush ribs liberally with BBQ sauce and finish baking. Put remaining sauce in bowl and pass at the table. Great with your favorite side dishes….cole slaw; potato salad, fresh corn, etc.

Notes from the Chef:
For this Balsamic Marinated Flank Steak recipe Chef Stef tells us, “similar Balsamic Marinated Flank Steak recipes call for the use of brown sugar. Remove the processed sugar and replace it with a little organic honey. That will help balance the saltiness of the soy sauce and the tang of balsamic vinegar. Eating healthy doesn’t have to be complicated! Small changes in your diet will help you achieve your goals and develop long term habits that will improve your life long health! An over night marinade is best for this dish, but if you are strapped for time, 20 minutes will be enough! Enjoy!”

This BBQ Sauce with Raspberry Balsamic Vinegar is a recipe from the kitchen of eliteEATS owner Chef Stefan Niemczyk (aka Chef Stef).

From the kitchen of Chef Joel Zaldivar of Juliana’s in the Village. Chef Zaldivar Juliana’s in the Village’ is a grass-roots, neighborhood restaurant emphasizing meats, dairy, and seasonal produce from local family-owned farms. We believe it is important to be confident in the source of our food to ensure the highest quality, freshness, and safety for our community.