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Spicy Molé Dark Balsamic Vinegar

Verbena Spicy Molé Dark Balsamic Vinegar

*May contain allergens such as nuts

No added sugars. All natural, always!

 

 

How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.

 

 

 

MOLE BALSMIC GLAZED OVEN BAKED RIBS

FOR THE RIBS:

2 spare-rib racks 5 to 6 pounds total

2 tablespoons Canola Oil

Kosher salt

4 large flat-leaf parsley sprigs

4 garlic cloves, peeled and gently crushed 

4 thyme sprigs 

FOR THE BARBECUE SAUCE:

1 cup Verbena Mole Balsamic

1 cup ketchup 

6 ounces (1/2 can) your favorite beer

¼ cup Honey 

3 tablespoons grainy mustard

1 tablespoon molasses

1 ½ teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce, or to taste

¼ cup dark brown sugar, or to taste

½ red onion, diced

1 large clove garlic, minced

Salt

DIRECTIONS:

To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.   Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.  Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.

Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.

Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.

Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

 

 

 

 

MOLE BALSAMIC PULLED PORK

3 lb boneless pork roast

1 1/2 cups water

2 tsp seasoned salt

2 tsp garlic powder

1 1/3 cup Verbena Mole balsamic vinegar

1 cup ketchup

1/2 cup packed brown sugar

1/2 cup Honey

2 tbsp Worcestershire sauce

3/4 tsp salt

a pinch of black pepper

1/8 teaspoon red pepper flakes

2 tsp minced garlic

DIRECTIONS:

Add the roast to a slow cooker. Add the water, seasoned salt and garlic powder. Cook on low for 8-10 hours or until falling apart.

Just before your roast is ready, add the rest of the ingredients (vinegar through garlic) to a medium saucepan and bring to a boil over medium heat.

Boil over medium heat for about 15-20 minutes, until thick and syrupy.

Drain juices from pork. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns.

Spicy Molé Dark Balsamic Vinegar

PriceFrom $4.50
  • *May contain allergens such as nuts

    A tasty combination of chile powder with the added combination of traditional molé spices (coffee, light cinnamon, dried chiles, nuts and chocolate). This is not “hot” spicy but “flavor” spicy. This would be delicious as a stand-alone sauce for chicken, pork or beef. You could top your enchiladas or tostadas with this versatile flavor. This could also be used to add some flavor to Mexican rice or cauliflower rice.

     

    Pairings: Citrus Habenero, Garlic, Tunisian Chemlali, Spanish Hojiblanca, Tangerine, Blood Orange, Chipotle, or Vanilla Bean Olive Oil

     

    *This flavor has chile powder added to the balsamic vinegar so it is recommended to shake the bottles once in a while or a cap can form on the top of the product in the bottle.

     

    Nutrition Facts

    25 Servings per Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Cholesterol=0mg
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

     

    Ingredients: Organic 25 Star Balsamic Vinegar (Concentrated and Cooked Grape Must, Italian Red Wine Vinegar), Organic Chili Powder, Organic Ground Coffee, Organic Cinnamon, Organic Ground Nuts, Organic Natural Chocolate Flavoring. Contains sulfites occurring from raw materials (Not Added).

     

  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

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