These deliciously fiery ribs are a real crowd-pleaser. The marinade uses a tantalising blend of a KNORR chilli flavour pot and KNORR beef stock pot for a meaty, spicy taste, while the brown sugar adds sweetness. Perfect for barbecue season.
Cooked in a skillet - would suggest cooking the top first and then flipping skin side and marinating to avoid losing marinade in pan. Salmon with Brown Sugar and Mustard Glaze Recipe : Bobby Flay : Food Network
Roasted Garlic Mushrooms 16 mushrooms 3 T oil unsalted butter, soft 3 cloves garlic, chop very fine 2 T fr thyme, chop 1 T lemon juice salt/pepper breadcrumbs Preheat Lightly fry cap-side down 20 secs shallow roasting tin stalks facing