Tag: glaze

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Honey-Ginger Balsamic Glazed B-B-Q Ribs

INGREDIENTS

  • 4 racks (8 pounds) baby back ribs
  • 12 garlic cloves, mashed or minced
  • 3 T Oli+Ve Honey-Ginger White Balsamic
  • 3 T dark brown sugar
  • 1 T Oli+Ve Toasted Sesame Oil
  • 1 T sea salt

FOR THE GLAZE

  • 3/4 cup Oli+Ve Honey-Ginger white Balsamic
  • 3 T honey
  • 2 T soy sauce
  • 1 t Chipotle Oil

DIRECTIONS

  • For the Marinade:  Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or laerge zip lock bag for a minimum of 12 hours or overnight, turning a few times.
  • For the Glaze:  Combine the Honey-Ginger White Balsamic, honey and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
  • For the Ribs:  Prepare the grill and preheat the oven to 275.  Over medium heat, grill the ribs for approx. 5 minutes per side.  Prepare baking pan(s) large enough to hold the ribs in a single layer.  Brush the glze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.
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Balsamic Glazed Ham

Ingredients

  • 1  bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  •  1 cup Cinnamon-Pear Balsamic Condimento
  •   2 tablespoons Dijon or grainy mustard


Directions Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Serves 8