Makes 4 Servings
3-4 pounds pork back ribs
1 cooking onion (chopped)
1/4 cup Maille Red Wine Vinegar
1 stalk celery (chopped)
1 bay leaf
1 tsp. peppercorns
Maille Honey Dijon Mustard
Place ribs in a large pot and add onion, vinegar, celery, bay leaf, peppercorns and enough water to cover ribs. Bring ribs to a boil and then reduce heat to a simmer. Continue to simmer ribs for 45 minutes. Drain off liquid and remove the ribs. Start barbeque and when hot, start grilling ribs. Baste with Maille Honey Dijon mustard for 10-15 minutes and watch carefully to make sure the mustard does not get too scorched.
Recipe developed for Maille, courtesy of Virginia Marr, executive chef at Pillar & Post Inn (Niagara on the Lake, Ontario). Additional recipes can be found at www.maille.com
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