Mustard-Glazed Country Ribs
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Country-style ribs are the meatiest of all pork ribs. They're cut from the front (shoulder) end of the back ribs, then split open.
INGREDIENTS
4 pounds pork country-style ribs
1/2 cup sugar
1/2 cup vinegar
1/3 cup prepared mustard
1/4 cup chopped onion
2 cloves garlic, minced
2 teaspoons celery seed
2 teaspoons salt
1 teaspoon ground tumeric
1 medium onion, thinly slicedIn large saucepan or Dutch oven pour enough water over ribs to cover. Bring to boiling; reduce heat. Cover, simmer for 45 minutes. Drain well.
Meanwhile, in small saucepan combine sugar, vinegar, mustard, chopped onion, garlic, celery seed, salt and ground tumeric. Bring to boiling, stirring until sugar dissolves.
Place ribs, meaty side up, in shallow roasting pan. Brush some of the mustard mixture over the ribs. Roast, uncovered, in 350 degree oven about 15 minutes. Top with sliced onion and some additional sauce. Roast 15 minutes more, brushing occasionally with mustard sauce.
Transfer ribs to warm platter. Reheat remaining sauce and pass with ribs.
Serves 4 to 6