the compromise
 

This is a compromise between mustard bbq sauce and red bbq sauce. I
like red bbq sauce on my ribs. Hubby doesn't, but he liked mustard
bbq sauce the first time I made it. I am a novice at the oven bbq
method - it's not bad at all. I haven't barbecued since my Weber died
a couple of years ago and we replaced it with that gas monstrosity.


Mustardy BBQ Sauce

½ cup cheap brown or yellow hot dog mustard
¼ cup cider vinegar
2T brown sugar
½ t cayenne
½ t black pepper
¼ t liquid smoke or smoked paprika
½ t Worcestershire sauce
2T prepared red barbecue sauce, like Bullseye

Mix everything together and set aside.

Prepare a rack of ribs by removing membrane from the back of the ribs;
I've decided it's easier to start at the small end and pull. Line a
cookie sheet with foil and place the rack on it, curved side down.

Bake in a 300° oven for 60 minutes.

Use a brush to paint the ribs with sauce on both sides. Return ribs
to the oven and bake for another 60 minutes.

Meat will be falling off the bone.


--
Forget the health food. I need all the preservatives I can get.

the compromise
 

On 6/19/2010 7:02 PM, sf wrote:
>
> This is a compromise between mustard bbq sauce and red bbq sauce. I
> like red bbq sauce on my ribs. Hubby doesn't, but he liked mustard
> bbq sauce the first time I made it. I am a novice at the oven bbq
> method - it's not bad at all. I haven't barbecued since my Weber died
> a couple of years ago and we replaced it with that gas monstrosity.
>
>
> Mustardy BBQ Sauce
>
> ½ cup cheap brown or yellow hot dog mustard
> ¼ cup cider vinegar
> 2T brown sugar
> ½ t cayenne
> ½ t black pepper
> ¼ t liquid smoke or smoked paprika
> ½ t Worcestershire sauce
> 2T prepared red barbecue sauce, like Bullseye
>
> Mix everything together and set aside.
>
> Prepare a rack of ribs by removing membrane from the back of the ribs;
> I've decided it's easier to start at the small end and pull. Line a
> cookie sheet with foil and place the rack on it, curved side down.
>
> Bake in a 300° oven for 60 minutes.
>
> Use a brush to paint the ribs with sauce on both sides. Return ribs
> to the oven and bake for another 60 minutes.
>
> Meat will be falling off the bone.
>
>

I'll have to try this. Here lately, most BBQ sauces taste too sweet to
me and I have been doctoring them up... usually adding cider vinegar.
Maybe a touch of mustard will help and give it an extra spiciness.

I cook ribs similarly but I start them on the gas grill. Simple dry
rub, grill 30 minutes each side at 325, then 60 minutes in a 325 oven.

George L

the compromise
 

On Jun 19, 5:02*pm, sf > wrote:
> This is a compromise between mustard bbq sauce and red bbq sauce. *I
> like red bbq sauce on my ribs. *Hubby doesn't, but he liked mustard
> bbq sauce the first time I made it. *I am a novice at the oven bbq
> method - it's not bad at all. *I haven't barbecued since my Weber died
> a couple of years ago and we replaced it with that gas monstrosity.
>
> Mustardy BBQ Sauce
>
> ½ cup cheap brown or yellow hot dog mustard
> ¼ *cup cider vinegar
> 2T brown sugar
> ½ t cayenne
> ½ t black pepper
> ¼ t liquid smoke or smoked paprika
> ½ t Worcestershire sauce
> 2T prepared red barbecue sauce, like Bullseye
>
> Mix everything together and set aside.
>
> Prepare a rack of ribs by removing membrane from the back of the ribs;
> I've decided it's easier to start at the small end and pull. *Line a
> cookie sheet with foil and place the rack on it, curved side down.
>
> Bake in a 300° oven for 60 minutes.
>
> Use a brush to paint the ribs with sauce on both sides. *Return ribs
> to the oven and bake for another 60 minutes. *
>
> Meat will be falling off the bone.
>
> --
> Forget the health food. I need all the preservatives I can get.

What the heck is yellow hot dog mustard? Don't tell me there is yellow
hamburger mustard?

the compromise
 

sf cheap gal wrote:
>>
>> Mustardy BBQ Sauce
>>
>> ½ cup cheap brown or yellow hot dog mustard

You mean *inexpensive* mustard... you're what's cheap, so fat.

All mustard is inexpensive, mustard is the least expensive spice.

the compromise
 

In article >,
sf > wrote:

> This is a compromise between mustard bbq sauce and red bbq sauce. I
> like red bbq sauce on my ribs. Hubby doesn't, but he liked mustard
> bbq sauce the first time I made it. I am a novice at the oven bbq
> method - it's not bad at all. I haven't barbecued since my Weber died
> a couple of years ago and we replaced it with that gas monstrosity.
>
>
> Mustardy BBQ Sauce
>
> ½ cup cheap brown or yellow hot dog mustard
> ¼ cup cider vinegar
> 2T brown sugar
> ½ t cayenne
> ½ t black pepper
> ¼ t liquid smoke or smoked paprika
> ½ t Worcestershire sauce
> 2T prepared red barbecue sauce, like Bullseye
>
> Mix everything together and set aside.
>
> Prepare a rack of ribs by removing membrane from the back of the ribs;
> I've decided it's easier to start at the small end and pull. Line a
> cookie sheet with foil and place the rack on it, curved side down.
>
> Bake in a 300° oven for 60 minutes.
>
> Use a brush to paint the ribs with sauce on both sides. Return ribs
> to the oven and bake for another 60 minutes.
>
> Meat will be falling off the bone.

Sounds good... but my new mustard dressing is 2 tbs. soy sauce, 2 tbs.
apple cider vinegar, 4 tbs. plain yellow mustard and a healthy dash
(about 2 tsp.) msg.

Yours sounds more complex, but delicious. :-d
I'd leave out the sugar and sub ketchup for sweetness.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

the compromise
 

On Sun, 20 Jun 2010 07:34:47 -0500, George Leppla
> wrote:

> I'll have to try this. Here lately, most BBQ sauces taste too sweet to
> me and I have been doctoring them up... usually adding cider vinegar.
> Maybe a touch of mustard will help and give it an extra spiciness.

It might be too sweet for you then, but I like sweet & sour.
>
> I cook ribs similarly but I start them on the gas grill. Simple dry
> rub, grill 30 minutes each side at 325, then 60 minutes in a 325 oven.

I can relate! Hubby usually would rather have his ribs dry too and I
often make them his way and my way... but he likes this sauce for the
moment and I've made it twice so far with no complaints.

--
Forget the health food. I need all the preservatives I can get.

the compromise
 

On Sun, 20 Jun 2010 14:47:04 -0500, Omelet >
wrote:

> Yours sounds more complex, but delicious. :-d
> I'd leave out the sugar and sub ketchup for sweetness.

You could just leave sugar and/or ketchup out, period. I used sugar
to balance the vinegar. The prepared red bbq sauce should be a good
replacement ketchup with no added sugar if you don't want it sweet.

--
Forget the health food. I need all the preservatives I can get.

the compromise
 

In article >,
sf > wrote:

> On Sun, 20 Jun 2010 14:47:04 -0500, Omelet >
> wrote:
>
> > Yours sounds more complex, but delicious. :-d
> > I'd leave out the sugar and sub ketchup for sweetness.
>
> You could just leave sugar and/or ketchup out, period. I used sugar
> to balance the vinegar. The prepared red bbq sauce should be a good
> replacement ketchup with no added sugar if you don't want it sweet.

Sometimes sweetness has it's appeal tho' and tomato carmelizes nicely
due to it's natural fructose content.

Onions might work too?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

the compromise
 

On Sun, 20 Jun 2010 16:10:35 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
> >
> > You could just leave sugar and/or ketchup out, period. I used sugar
> > to balance the vinegar. The prepared red bbq sauce should be a good
> > replacement ketchup with no added sugar if you don't want it sweet.
>
> Sometimes sweetness has it's appeal tho' and tomato carmelizes nicely
> due to it's natural fructose content.

But the (dark) red bbq sauce has tomato and molasses, doesn't it?
>
> Onions might work too?

I wasn't going for chunky and don't keep onion powder around. If I
used it, I would have put it directly on the ribs while they were
roasting - before the sauce was applied.



--
Forget the health food. I need all the preservatives I can get.

the compromise
 

In article >,
sf > wrote:

> On Sun, 20 Jun 2010 16:10:35 -0500, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> > >
> > > You could just leave sugar and/or ketchup out, period. I used sugar
> > > to balance the vinegar. The prepared red bbq sauce should be a good
> > > replacement ketchup with no added sugar if you don't want it sweet.
> >
> > Sometimes sweetness has it's appeal tho' and tomato carmelizes nicely
> > due to it's natural fructose content.
>
> But the (dark) red bbq sauce has tomato and molasses, doesn't it?
> >
> > Onions might work too?
>
> I wasn't going for chunky and don't keep onion powder around. If I
> used it, I would have put it directly on the ribs while they were
> roasting - before the sauce was applied.

I see. :-)
I don't use a lot of onion powder (mostly on chicken) but I do keep it
around. It is also good for meat salads.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine