Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dry rub seasonings: combine salt, cumin, black pepper and cayenne pepper and mix well. rub over entire surface of the spareribs. creole mustard: combine horseradish, yellow mustard and white wine. this will keep refrigerated for several months. mustard sauce: combine minced garlic, brown sugar, and creole mustard in a bowl and mix well. grill ribs bone side down, glazing with mustard sauce as it cooks. turn several times to avoid burning, adding sauce to the upper side. glaze ribs with the honey near the end of the cooking time (approx 15 min).

Target recipe: in a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. add chicken to the bag, a few pieces at a time, and shake to coat. in a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. remove and keep warm. stir wine or broth into the pan. bring to a boil. reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. stir in the broth, mustard and lemon peel. place reserved flour mixture in a small bowl; stir in milk until smooth. stir into broth mixture. bring to a boil. reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. return chicken to skillet; cook for 5 minutes or until heated through.