Our naturally flavored balsamic condimento has the intense sweet-tart flavor of the pomegranate & is a perfect match for hearty meats like lamb and duck. It makes and exciting dressing whisked with your favorite oil, pomegranate seeds, toasted nuts and feta cheese. It adds depth to pan sauces, braised meats or compotes. Drizzle over poached fruits and ice cream for an elegant and easy dessert. Several pairing ideas include Cilantro & Roasted Onion, Garlic, Herbes de Provence, Lemon, Persian Lime, Rosemary, Chipotle, Harissa, Cayenne Chili, Baklouti Green Chili, Roasted Walnut & Almond oils. Pairs great with Black Truffle Oil, and Olive OIls like Butter, Chipotle, Persian Lime, Harissa, and Dill. Combines well with our Grapefruit Balsamic Vinegar. Pairs great with Black Truffle Oil, and Olive OIls like Butter, Chipotle, Persian Lime, Harissa, and Dill. Combines well with our Grapefruit Balsamic Vinegar.
POMEGRANITE & BAKOUTI GREEN CHILI BABY BACK RIBS
1 rack of pork baby back ribs, 1 1/2 cups of Pomegranite Balsamic 1/4 cup Bakouti Green Chili Olive oil, 2 tsp. Himalayan Sea Salt
Coat ribs on both sides with Bakouti Green Chili Olive Oil and sprinkle with Himalayan Sea Salt. Place ribs meat side down and pour the Pomegranite Balsamic into a large glass casserole dish (big enough to lay the ribs in). Make sure that the balsamic covers the meat to the bone. Add more balsamic if needed to cover. Marinate for 8 - 12 hours in the refrigerator.
Bake at 225 degrees for an hour. When grill is hot but not flaming place ribs onto the grill and heat through. As the ribs are grilling, heat the marinate for about 5 - 10 minutes. This makes a nice sauce to top the ribs or a side sauce.