Barbecued Spare Ribs
Contributed by: News Canada
- 1 tbsp Maille Dijon Originale mustard or Maille Fine Selection mustard
- 1 tbsp honey
- 2 tbsp tomato paste
- 1 juice of one lemon
- 1 tbsp Worcestershire sauce
- 2 tbsp Maille White Wine Vinegar
- Dash Tobasco
- 1/3 cup water
- 6 cups Pork spare ribs
- Salt & pepper
Combine Maille Dijon Originale or Fine Selection mustard and honey, and mix well.
Add the tomato paste, lemon juice, Worcestershire sauce, vinegar, and a dash of Tabasco. Stir
in 1/3 cup of water. Place meat in a dish and pour marinade over top.
Refrigerate for 4 hours, turning spare ribs frequently.
Remove meat from marinade with a slotted spoon and set remaining marinade aside.
Cook meat on barbecue for about 20 minutes, turning frequently and basting with marinade.
Serve. - NC
Serving Size: Serves 4