Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Tender and juicy grilled spareribs with baby back ribs or St. Louis cut ribs. Ribs are brined in a citrus salt brine, grilled, and glazed with a sweet bourbon sauce.
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
