The Spicy Olive’s Smoked Elderberry Pork Ribs

2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of The Spicy Olive’s  Elderberry Balsamic Vinegar
2 tablespoons of The Spicy Olive’s Honey-Ginger Balsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon The Spicy Olive’s Butter Infused Olive Oil.

Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.

The Spicy Olive’s Pork Scallopini and Spaghetti Squash

A Delicious dinner idea with Spaghetti Squash instead of spaghetti. This recipe could also be made using chicken.

The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

1 (3 lb.) package pork tenderloins
1/2 teaspoon black pepper
2 teaspoons sea salt
10 bacon slices
1 (8 oz.) package haricot verts ( thin green beans)
2 tablespoon The Spicy Olive’s Garlic olive oil, divided
2 garlic cloves, divided
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup quartered fresh strawberries
1 package fresh spring greens
Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.
Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.
Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.
Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.
Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.
Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!
Balsamic Shredded Pork Tenderloin

The Spicy Olive’s Balsamic Shredded Pork Tenderloin

A delicious pork recipe that could be serve as a main course, made into sliders or even tacos. This recipe is a great option for tailgating and football parties!

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The Spicy Olive’s Pork Chops with Roasted Apples and Brussels Sprouts

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The Spicy Olive Holiday Ham

The Spicy Olive's Marinade for P

The Spicy Olive Marinade for Pork

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The Spicy Olive's Strawberry Pork Tenderloin

The Spicy Olive’s Strawberry Pork Tenderloin

One of our most popular recipes!