Ribs Prepped With MUSTARD!
Posted: Wed May 25, 2005 8:32 amIt sounds crazy. It's totally nuts. It has to be a joke. It's totally ridculous.
No--it actually works.
A couple of years ago, several of my bar buddies told me about this one, and this time I actually believed them.
Take your ribs, any type you like, and lay them on foil. Then smother them in yellow mustard, both sides. (Any cheap yellow mustard, not the fancy stuff.) I'm talking A LOT of mustard.
Loosely close the foil, and then bake them at like 200 degrees for two hours.
When you're done, you will not taste a bit of mustard, and the meat will be so tender as to fall off the bone. I swear--you won't taste ANY mustard. My wife won't go NEAR the yellow stuff, yet she loves the way this comes out. (Must have something to do with the mustard enzyme that breaks down the tough stuff in the meat.)
Oh, of course, when you first take them out of the oven, you'll want to put on some of your favorite barbecue sauce and hit broil for a few minutes, or throw them on the grill. I guess that in a camping situation, you could place the foiled ribs near a camp fire to cook, not ON the fire. It's also the slow, low heat which tenderizes them.
No--it actually works.
A couple of years ago, several of my bar buddies told me about this one, and this time I actually believed them.
Take your ribs, any type you like, and lay them on foil. Then smother them in yellow mustard, both sides. (Any cheap yellow mustard, not the fancy stuff.) I'm talking A LOT of mustard.
Loosely close the foil, and then bake them at like 200 degrees for two hours.
When you're done, you will not taste a bit of mustard, and the meat will be so tender as to fall off the bone. I swear--you won't taste ANY mustard. My wife won't go NEAR the yellow stuff, yet she loves the way this comes out. (Must have something to do with the mustard enzyme that breaks down the tough stuff in the meat.)
Oh, of course, when you first take them out of the oven, you'll want to put on some of your favorite barbecue sauce and hit broil for a few minutes, or throw them on the grill. I guess that in a camping situation, you could place the foiled ribs near a camp fire to cook, not ON the fire. It's also the slow, low heat which tenderizes them.