1 tbsp olive oil
1 garlic clove, finely chopped
1 cup chopped onions
3 cups tomato sauce
2/3 cup agave syrup
1/4 cup apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
freshly ground pepper
4 chicken breast, skinless and boneless
2 lbs beef flanken ribs

Warm the oil in a medium large pan and cook the onions and garlic on low heat until soft, about 7 to 10 minutes. Stir in the tomato sauce, agave syrup, vinegar, Worcestershire sauce, soy sauce and the pepper. Bring to a boil. Lower the heat and simmer covered, for 15 minutes. Adjust seasoning, add salt if needed.

Reserve 2 cups of the sauce. Cover the chicken and ribs with the remaining sauce and marinate in the refrigerator for at least 2 hours.

Preheat the oven to 325°F. Transfer the chicken and ribs to a baking dish, and pour 1 cup of the reserved sauce over the chicken and ribs.

Bake uncovered for 45 minutes to an hour, basting periodically with sauce, until the chicken is cooked through. Remove chicken and keep warm.

Bake ribs an additional 30 minutes until tender, basting periodically. Add chicken to re-warm. Serve with the remaining BBQ sauce.