My sauce is from the heart; 12 years ago I started it from scratch, working like a mad scientist, tinkering for weeks to get the balsamic flavor profile I was after. Fast forward a few years later…my mouth dropped open while watching Michael Chiarello make a sauce using similar ingredients, all the while stating how these flavors must run in his Italian blood; and I thought, it must be true! <br /> <br />This recipe is always a crowd pleaser however it is used - for pulled pork, ribs, dipping or my favorite for grilled pizza. <br />

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