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Mustard barbecued beef ribs powerfully piquant

Low and slow cooking creates fall-off-the-bone tender ribs
Photo by author

Most barbecue sauces use either tomato sauce or mayonnaise as their base, but mustard can be equally as effective for flavoring barbecued meats. Mustard based barbecue sauce doesn't have any of the sweetness that characterizes tomato-based barbecue sauces, as it contains no molasses, honey or brown sugar. This makes it appropriate for anyone who wishes to restrict sugar intake, and it also emphasizes the tangy taste of the sauce.

Mustard Barbecued Beef Ribs
3 lbs. beef back ribs
1/2 c. Dijon mustard, regular or hot
1 tbsp. Worcestershire sauce
1/4 c. apple cider vinegar

Combine mustard, Worcestershire sauce and vinegar. Paint rack of ribs with half of the mixture, cover and allow to marinate in refrigerator for at least one hour.

Preheat oven to 250 degrees. Place rack of ribs on top of broiler pan. Fill bottom of broiler pan with water; tent ribs with aluminum foil and place in oven. Cook covered 1 hour. Remove foil, baste with remaining sauce and continue cooking for an additional half-hour.

Sauce and meat can be combined in a 1- or 2-gallon freezer bag and frozen for a make-ahead meal. To prepare, allow meat to thaw in refrigerator overnight; cook as above.

Sauce can also be used with pork ribs, leg of lamb and chicken. Add some crumbled dried rosemary and thyme to the sauce for additional flavor for these meats.

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