First off, I need to reassure you that healthy does not have to mean boring. I believe that great food is made with simple, (preferably) organic ingredients and basic cooking tips for maximum flavor with minimal processing. I'm not here to turn dads into over-steamed-broccoli-eating extremists. I know many of you out there are carnivores (as am I) and there are plenty of fun, healthy, and delicious ways to prepare meat. The barbeque sauce on my Riggins’ Ribs recipe is truly one of my favorites. You can use it on chicken, beef, or even in beans. This pork rib recipe was inspired after a Friday Night Lights watching marathon ("Riggins" is a favorite character of mine). If you have not tried either, fire up the oven (you don’t need a grill for these), get your DVD player on and have yourself a fabulous Friday night any night of the week.
-Domenica

Tip: Don’t put your good sharp knives in the dishwasher. Don’t be scared of the produce aisle—be dadalicious—get a copy of Mom-a-licious (www.bemomalicious.com) —don’t let the title fool you—this book is for everyone!

Recipe: Riggins’ Ribs

Riggins’ Ribs

Makes 13-15 small ribs

Ingredients:
2 lbs, pork baby back ribs or beef ribs
½ cup balsamic vinegar, plus extra to drizzle
2 tablespoons extra virgin olive oil, plus extra to drizzle
Dash kosher salt
Dash cracked pepper
3 tablespoons garlic, minced
2 tablespoons, rosemary, finely chopped
¼ cup of organic catsup
¼ teaspoon dried chili flakes
2 tablespoons, honey

Process:

1. Coat ribs with balsamic vinegar, salt and pepper and set aside. 
2. In a sauté pan, heat extra virgin olive oil, chili flakes, and garlic. Sauté until fragrant. Add rosemary. Add balsamic vinegar, honey, and catsup. Heat through and put on low heat. In the meantime in a large frying pan, heat a drizzle of olive oil. Sear both sides of ribs in frying pan, a couple of minutes on each side. Remove from pan and place on tin foil sheets large enough to enclose ribs into pouches.
3. Remove sauce from the stove and pour over each rack of ribs in foil. Seal foil pouches and place on a sheet pan in oven for 20-25 minutes (if using beef ribs, you may need to increase cooking time by 5-7 minutes).

Extra marinade can be used for chicken and other meats.

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