Ribs with 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.
Pear Salad with Bleu Cheese Croutons
1 Bosc pear, cut into match sticks
¼ cup toasted pumpkin seeds
3 cups mixed greens
2-3 slices of French bread (about 1½ cups)
2 Tbsp. OWOC Sweet Hojiblanca EVOO, or regional EVOO of choice
4 Tbsp. bleu cheese (Maytag is suggested)
¼ cup OWOC Cinnamon Pear Balsamic
Heat oven to 350°F. Toss French bread cubes with EVOO to coat. Add three Tbsp. bleu cheese and combine well. Bake for 12-15 minutes, then cool.
While croutons cool, combine mixed greens, toasted pumpkins seeds and the pear matchsticks. Drizzle to coat with balsamic and EVOO.
Top with croutons and remaining one Tbsp. crumbled bleu cheese.
Roasted Pears with Cinnamon Pear Balsamic
4 Bosc pears
4 tsp. Michigan maple syrup, divided
¾ cup OWOC Cinnamon Pear Balsamic Vinegar
1 cup fresh seasonal berries
Fresh mint for garnish
Preheat oven to 425°F. Halve and core pears, leaving stem intact. Pour ½” of water into bottom of an 8” x 8” shallow baking dish. Place pears in dish and drizzle one teaspoon maple syrup into each hollowed-out center. Pour Cinnamon Pear Balsamic over and around pears. Bake for approximately 45 minutes or until tender and slightly browned.