-Sear pineapple slices on the grill quickly (just enough to get the grill marks).
-Add 2 Tbsp. dark rum to 1/2 cup jarred caramel topping and drizzle over a scoop of coconut sorbet atop of the pineapple.

**Found this recipe in Woman's Day mag. sounded good**

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Follow these directions exact and you will rule your block at ribs!!!


4 lbs baby back pork ribs
2/3 c water
1/3 c red wine vinegar
1 c ketchup
1 c water
1/2 c cider vinegar
1/3 c Worcestershire sauce
1/4 c mustard
4 Tbs butter
1/2 c packed brown sugar
1 tsp hot pepper sauce
1/8 ttsp salt

Preheat oven to 350
Place ribs in two 10x15 roasting pans.
Whisk water and vinegar,pour over ribs and cover w/foil.
Bake for 45 min. Baste w/their juices halfway through cooking time.


Mix ketchup, water, vinegar, worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt~ bring to a boil. Reduce heat to low, cover, and simmer 1 hour.

Preheat grill for med heat.

Lightly oil grill grates.


Take ribs from the oven to the grill,tossing out the liquid.

Grill 15 min,turning ribs once.

Baste well w/bbq sauce, and grill 8 min.
Turn ribs, baste again,and grill for the last 8 min.

Voila........perfection!!!

How bad could that possibly be ???? Seriously ????

2 Tbs:
pepper
paprika

1 Tbs:
salt
granulated garlic
granulated onion
cayenne pepper
ground coriander
dill seeds


Just mix all.

1 c Dijon mustard
1/2 c minced parsley
1/4 c dried orange or lemon peel
1/4 c rosemary leaves, crushed
1/8 c pepper
3 tsp salt

Mix all and store in fridge.

Great on meats!

4 peaches, halved and pitted
2 Tbs honey
1 c soft cream cheese w/honey and nuts (comes in the lil tub )
1 Tbs vegetable oil

Preheat a grill for med-high heat.

Brush peaches lightly w/oil.
Place pit side down onto the grill,grill for 5 min,til the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was.
Grill for 2 to 3 more min,til the filling is warm. Serve immediately.