Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes

To a bowl add maple flakes, brown sugar, smoked paprika, cayenne pepper, salt, pepper, garlic, parsley, and oregano. Mix well.

Preheat the oven to 325F Place the ribs down on foil, brush with canola oil and massage with rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap ribs and cover with balsamic barbecue sauce. Broil, uncovered, at 500°F for 5 minutes, until sauce is bubbling and caramelized.

Use latex gloves to chop habanero or wash hands thoroughly with hot soapy water immediately after chopping.

Heat a pot on medium. Add apple cider vinegar, whiskey aged balsamic vinegar, maple syrup, ketchup, red onion, garlic and habanero. Stir and bring to a simmer for 1 1/2 to 2 hours.

Preheat oven to 350F Bake russet potatoes in foil at 350°F for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add heavy creamy, butter, truffle oil, scallion greens, parsley, sea salt and freshly cracked pepper and whip. Stuff mix back into potato skins, wrap in foil and bake for 30 minutes, until heated through.

On a long rectangular plate, lay down some fresh baby spinach. Place rack of ribs on top and add truffled twice-baked potato.