Vermont Maple Infused Dark Balsamic — BBQ Rib Glaze

$20.95

Real Vermont maple syrup blended into barrel-aged Italian dark balsamic creates deep, sweet-savory richness that caramelizes beautifully. Brush onto BBQ ribs 🥩 for glossy maple glaze, drizzle over roasted sweet potatoes 🍠, finish salmon or pork tenderloin 🐟🍗, or pair with Butter olive oil for next-level pancakes and French toast 🥞. A smooth, maple-forward balsamic that balances smoke, sweetness, and aged depth in every drop.

12.7 fl. oz. (375ml)

3 in stock

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Vermont Maple Dark Balsamic — BBQ Rib Glaze

Real Vermont Maple • Sweet-Savory • Glossy BBQ Finish

⭐ How to Use It: Brush on during the final minutes of cooking for caramelized glaze, or drizzle after heat for clean maple-balsamic shine.

Barrel-aged Italian dark balsamic
Made with real Vermont maple syrup
No caramel coloring • no thickeners

Our Vermont Maple Dark Balsamic is made with real Vermont maple syrup, which gives it deep sweetness and a smooth, barrel-aged Italian balsamic finish. It caramelizes beautifully under heat, so it’s a natural for sticky, glossy glazes and sweet-savory sauces.

Brush it onto BBQ ribs, pork, or chicken near the end of cooking for lacquered shine, or drizzle it over roasted sweet potatoes for maple-balsamic warmth. It also finishes salmon beautifully and adds a dessert-worthy note over fruit or ice cream.

For a truly amazing treat, combine it with our Butter Flavor Infused Olive Oil and drizzle over pancakes or French toast for a maple-forward brunch upgrade.

Acidity: 4.0%

Naturally Aged — Never Thickened

Naturally concentrated through aging—never with corn syrup, caramel coloring, molasses, or artificial thickeners. Authentic barrel-aged balsamic character with real maple depth and a glossy, caramelized finish.


🫒
Perfect Pairings
All Ultra-Premium EVOOs • Orange Fused • Eureka Lemon Fused • Persian Lime • Wild Mushroom & Sage • Roasted French Walnut • Butter Infused


🍽️
Best Uses
✅ BBQ ribs and pork glazes 🍖🥩
✅ Salmon finishing drizzle 🐟
✅ Marinades for chicken and pork 🍗
✅ Roasted sweet potatoes and vegetables 🍠
✅ Pancakes and French toast with Butter oil 🥞

🥩 Suggested Proteins
Beef • Pork • Poultry • Wild Game • Waterfowl • Lamb • Salmon
🥬 Suggested Vegetables
All vegetables • Especially sweet potatoes, carrots, Brussels sprouts, and squash
🍦 Other Applications
Cheese boards • Fruit • Ice cream • Yogurt • Oatmeal • Pancakes

🍖 Simple Recipe: Maple-Balsamic BBQ Rib Glaze

You’ll need: 1/3 cup Vermont Maple Dark Balsamic • 1 tbsp Dijon (optional) • pinch smoked paprika • pinch salt

  1. Simmer balsamic over medium heat for 3–5 minutes until slightly thickened and glossy.
  2. Whisk in Dijon and paprika for deeper BBQ character.
  3. Brush onto ribs during the final 5 minutes of cooking, then flip once and brush again.
  4. Rest 3 minutes, then finish with a light fresh drizzle for extra maple lift.

Chef Move: Add a small spoon of Butter Infused Olive Oil after cooking for an ultra-silky sheen. 🧈

✨ Usage Tips
✅ Brush on ribs or pork during the final minutes so the sugars caramelize without burning. 🍖
✅ Drizzle over roasted sweet potatoes after they come out of the oven, then finish with flaky salt. 🍠
✅ For salmon, cook first, then drizzle balsamic to finish so the flavor stays bright and clean. 🐟
✅ For brunch, combine with Butter Infused Olive Oil and drizzle over pancakes or French toast for maple-balsamic magic. 🥞


🥗
Salad Dressing (Vinaigrette)

2 parts olive oil + 1 part Vermont Maple Dark Balsamic. Whisk together and serve.For a creamy emulsion: add a small dab of Dijon mustard or light mayo, then whisk until silky.

Refrigerate extra dressing up to 3 days.


🍗
Balsamic Marinade Preparation

Combine equal parts Vermont Maple Dark Balsamic and olive oil—just enough to coat your protein. Place in a zip-top bag, press out the air, and marinate 6 hours.Seafood note: For fish and seafood, marinate with olive oil only for ~30 minutes. After cooking, combine olive oil + balsamic and drizzle to finish.

🔥 Balsamic Reduction Method

Our authentic barrel-aged Italian balsamics are naturally reduced through aging—no thickeners needed.For a thicker glaze, simmer 2× the amount needed over medium to medium-high heat, stirring constantly. Remove just before your target thickness (it thickens more as it cools).

Rule of thumb: 1/4 cup reduces by ~50% in 3–5 minutes.

Perfect for BBQ sauces, finishing glazes for fish, and dessert drizzles.

More Inspiration
If you don’t have Vermont Maple, try Espresso, Chocolate, or Fig for a similarly rich, finishing-style balsamic.

🍽️ Nutritional Information

Serving size: 1 Tbsp • Calories: 40 • Total Fat: 0g • Sodium: 5mg • Total Carbs: 10g • Sugars: 9g • Protein: 0g • Acidity: 4.0%

Ingredients: Cooked grape must, mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural Vermont maple syrup.

Sugars and sodium are naturally occurring from grapes. No artificial flavors, no caramel coloring, and no sweetening or thickening agents. Gluten free.

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Weight 1.0 lbs
Dimensions 10 × 3 × 3 in

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