Last Night's Menu: BBQ Ribs with a Balsamic- Fig Sauce

I took 1 slab of Beef Ribs and started by washing and generously coat them with sea salt and Black pepper then, set them aside.



I whipped up a delicious sauce...Oooooh my, I definitely out did myself with this sauce. Hope you enjoy it as much as me and my girls did!



In a food processor combine the following:



1/2 cup molasses

1/4 cup "Bone Suckin Sauce"....this is the name of the BBQ sauce

1/4 cup Extra Virgin Olive Oil

healthy splash of Balsamic Vinaigrette

3 cloves garlic

2 TBSP Crushed red peppers

2 TBSP grd Black pepper

2-3 TBSP sea salt

1 TBSP Accent

2 TBSP sesame seeds

2 dried figs ( chop em up then add to the processor...makes it easier to blend)



Take a large pan heat on HIGH, add some E.V.O.O then pan sear the ribs. Next place them on a cookie rack on top of a baking sheet...this will drain all the juices and fat and make them nice and crisp! Pour some of that delicious BBQ sauce just made all over the ribs. Then, take a brush and evenly coat the ribs. Cover with foil toss em in the oven to bake at 250 degrees for 3 hrs. YUMMMMMMMMMMMY!!...outside will be nice and crisp as the inside is so so tender. Use the left over sauce for dipping!







For a Side Dish:



Sauteed Spinach w/ Balsamic Apricot, Figs, Raisins and Pine Nuts

So easy.



Cut up and combine the following ingredients in a bowl with 1/2 cup of Balsamic Vinaigrette: let soak for 30 min.



1 hand Full dried Apricots

1 hand Full dried Figs

1 hand full of Raisins (no need to chop)



In a large saute pan heat on HIGH add E.V.O.O, add 3 crushed cloves of garlic then add 2 bags of spinach (spinach reduces down to half) and saute, add sea salt and black pepper. Once the spinach has reduced/wilted turn the heat to MED, add the dried fruit mixture (drain the excess balsamic first) add roasted Pine Nuts let all the ingredients cook together for a few minutes. Serve with shaved Parmigiana on top! Enjoy!