Cinnamon Pear



Ribs with Cinnamon Pear Balsamic (Cinnamon Pear Balsamic)



1 cup OWOC Cinnamon Pear Balsamic Vinegar

1 cup Chile sauce, any brand

1 tsp. Chile powder or cayenne pepper

1 tsp. garlic powder

2 lbs. ribs (or chicken) of your choice

1 tsp. liquid smoke

2 – 12 oz bottles dark beer, any kind



Place ribs in large non-metallic container and marinate in a dark beer and liquid smoke overnight. Combine the first four ingredients in a sauce pan. Simmer to reduce contents until desired consistency, approximately 15 minutes. If using ribs, bake the ribs without any sauce for approximately one hour. Then, brush the sauce on ribs (or chicken) and continue to bake or grill. For ribs, continue brushing on every 30 minutes until done, approximately two hours at 325° F, or chicken every 10 minutes until done approximately 45 minutes at 325° F.


Note:  Espresso or Chocolate Balsamic Vinegar can be substituted for Cinnamon Pear Balsamic Vinegar.