This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
I'd smile at rum. Coy... but not really coy. I'd say hello to vodka. I'd wave, and smile with teeth. I'd totally make out with gin... tonic and lime everywhere. But bourbon. I'd marry bourbon......
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin