I don't know how you could go wrong with bacon and brown sugar in any combination. I saw this recipe and just had to try it... as others said, there's NO way you need an entire pound of brown sugar - I topped mine with a generous teaspoon on each. I made a batch with a touch of cayenne and one without, and the unanimous decision was that the cayenne crackers won out. I used just a touch, so it was more of an aftertaste, very subtle. Would try jazzing this up a bit next time using some gourmet crackers and applewood smoked bacon - but even so, they were gone before they even cooled! Will definitely make these again. ***Edit: After the first batch, these have since been known by my friends as "bacon delights" and is easily the most requested item at parties. Sad, really, considering all the other goodies I make. In fact, I have people show up now with a pound of bacon and a box of crackers just so I have no excuse to not make them! I have found that cooking them on a rack inside the cookie sheet works best, they are far less greasy than cooking directly on the cookie sheet. Warning, though...once you make these you'll be making them for life.

Really great flavor, however a bit salty - would probably use the low sodium soy sauce next time. We didn't have time to marinate overnight, so our ribs marinated for about an hour or two, then we threw the whole thing, marinade and all, into the oven and cooked it low and slow. Delicious!! I served this with fresh broccoli that I also cooked in the oven with some of the marinade from the meat, a perfect side dish. Looking forward to trying this again and doing the overnight marinade & grill - perhaps might not be as salty then as well. A keeper!

These were great! As others have said, the sauce was fabulous...I added a bit more salt and a twist or two of fresh ground pepper and it was perfect! I also used sour cream instead of yogurt. Will use the leftovers on some chicken tacos today and plan to freeze the rest - I've had pretty good luck freezing sauces like this before. I also made some sauteed onions and peppers with a bit of kosher salt, fresh pepper, and lime juice, since my boyfriend doesn't like creamy sauces and it was a nice touch. To the batter I also added a pinch of cayenne and thought it turned out nice and crispy, not too heavy like some beer batters can be. Definitely a favorite, and going into the regular rotation! ***Edit - instead of freezing the extra sauce,we actually used it as a chip dip - worked out great! (I also used sour cream instead of yogurt)

This is the first short rib recipe I've tried with a red sauce, and it turned out great! The only thing I did differently was to add fresh chopped garlic and fresh ground pepper. We also thought it would have been even better with one more onion. Overall a keeper!

Fabulous! I'm not normally a big fan of lamb but we tried this recipe and will definitely be using it again. I seared this in a cast iron skillet, then cooked it in the oven in the same skillet. Something about the cast iron really kicks it up a bit. Also, I did soak the lamb in milk for a little bit before cooking. The breading for this was also fantastic - it's a great base for any meat. The second rack that rested a bit longer was much nicer in flavor and texture.