4 grass-fed ribs
Bottle of BBQ sauce
Sprinkle ribs with garlic pepper, spray with olive oil. Grill for a few minutes to brown the meat. Add ribs and sauce to crock pot. Cook on low for 5-6 hours.
Pine Nut Salad
1/4 c. pine nuts
2 cloves garlic
1 cup water
1/4 t. salt
1 t. dijon mustard
2 T. white wine vinegar
1/2 c. olive oil
1 large head romaine lettuce, torn into pieces
1/4 c. coarsely shredded parmesan cheese (optional)
Toast pine nuts under broiler until golden brown; watch carefully. Set aside.
In small saucepan, boil garlic in water for 10 minutes; drain. In large salad bowl, mash garlic and salt to a paste. Whisk in mustard and vinegar. Add oil in a stream; whisking dressing until oil is emulsified. Add romaine; toss well and season with pepper. Sprinkle parmesan and pine nuts over salad and serve.