Country Style Ribs

[nipper]

I have had these before, but not in many years. My mother used to just boil them and then top them with barbecue sauce in the pot after they had been boiled. I like your idea of grilling them for awhile after boiling and in fact I think I will try some doing them your way this weekend.

[nipper]

I checked out your mustard dipping sauce recipe--sounds like it would be real good. Do you just use regular yellow mustard?

[Blue_Runner]

Nipper, yes regular yellow mustard. The sauce works great on chicken (esp wings) and pork.

Did you try it? I find it addictive.

[nipper]

Did not get a chance to whip up any of the sauce or the "ribs" this weekend, but I am sure going to. Hey, if you make up a good sized batch of the sauce, will it keep in the refrigerator for a while? I am sure it would given the ingredients.

[Blue_Runner]

Nipper, yes it will keep for a while. The only thing I've found is it is better when it say 1 - 2 days old. I think the vinegar slowly breaks down the mustard and and other ingredients. It gets darker and more "blended" after a while but its still good and certainly ok to eat (or drink for that matter). The recipe is so simple making it really easy to mix up a batch in a hurry, which is what I like about it. All you have to remember is equal parts of the 3 main ingredients - oil, mustard, vinegar. Then add about a 1/4 part of worcester, your salt, pepper and sugar - hot sauce too if you want.

[nipper]

Definitely some hot sauce. You turned me on to the Texas Pete brand--stuff is good!

[Blue_Runner]

YARRR!! LOVE ME SOME PETE!! Glad I could turn somebody on to it!