On paper, honey-glazed baby back ribs make perfect sense. But somewhere between paper and plate, the pork turns bland and the glaze saccharine. We knew we could do better.
The sweetness of the peaches is balanced by the heat of the cayenne and red onion.
The currant jam transforms into a thick, clingy glaze for the chicken.
Brushing shrimp with butter and sprinkling them with sugar ensures browning despite the short grilling time.
Microwaving the spinach speeds up the cooking time.