Mustard Girl Slow Ribs

These ribs take almost all day, but they are fairly low maintenance and absolutely delicious!  They are perfect for summer and can be accompanied by Mustard Girl Sweet N Fancy Yellow Potato Salad, macaroni and cheese, or cornbread along with your favorite vegetable or salad.  Enjoy!

MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

Mustard Girl Slow Ribs

Ingredients

Ribs:

2 racks of pork ribs

1 1/2 Tablespoons kosher salt

1 teaspoon paprika

1/4 teaspoon ground cumin

1/8 teaspoon celery seed

1 teaspoon chili powder

1/4 teaspoon freshly ground pepper

Sauce:

3 Tablespoons unsalted butter

1/2 cup minced onion

2 cups ketchup

1/4 cup MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

1/2 cup cider vinegar

2 teaspoons Worcestershire sauce

8 dashes hot sauce

2 cans of Pabst Blue Ribbon beer

Directions:

Ribs:

Remove the ribs from the refrigerator and pat dry with paper towels.  Lay the ribs on a jelly roll pan.

In a small bowl mix together salt, paprika, cumin, celery seed, chili powder, and pepper.  Rub the mixture all over the ribs, covering both the back and the front of each rack.

Cover the jelly roll pan with plastic wrap and let sit in the refrigerator for 4-6 hours.

Preheat the oven to 250 degrees.  Prepare 4 pieces of wide heavy duty aluminum foil that are approximately one foot longer than each rack of ribs.  Place each rack of ribs on top of 2 sheets of aluminum foil, bring the long sides up over the ribs, and roll to seal tightly.  Fold over one of the short ends and roll to seal.  Pour one can of beer into the open end and then seal that side as well.  Place the aluminum foil packet on the jelly roll pan and repeat with the second rack.  When both racks are prepared place them in the oven on the jelly roll pan and cook for 4-5 hours. 

Remove the pan from the oven and let sit for 10 minutes.  Carefully open the packets to release the steam.  Remove the ribs, brush with barbeque sauce, and serve.

Sauce:In a medium saucepan over medium heat melt butter.  Add the onions and sauté 3 minutes, being careful not to burn them.

Add ketchup, brown sugar, MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD, cider vinegar, Worcestershire sauce, and hot sauce.  Mix the ingredients together until the sugar has dissolved.  Turn the heat down to low and let the sauce simmer for 10 minutes. 

Serves: 4 people (easily doubles or quadruples)

TIP: When making barbeque sauce, double the recipe...you can always make pulled pork or barbeque chicken the next day!

Mustard Fun Fact: The National Mustard Museum is located in Middleton, Wisconsin.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

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