Heath
Tue, Jan-20-04, 14:27
This is modified from cooks.com
Vienna Co. Country Style Pork Ribs
4 large country style pork ribs
1 med. onion, sliced
Mustard
Salt
Pepper
Paprika
1/4 cup cider vinegar
Slather Pork ribs with mustard, then liberally add salt, pepper and lots of paprika.
Brown ribs in dutch oven, then add onion and cover with 3/4 cup water and the cider vinegar. Cover and cook on low heat for 1.5 - 2 hours until very tender.
Optional:
Pull (shred) the ribs, bring to a simmer and reduce the sauce until thicker.
Notes:
When mustard is cooked, it seems to disappear leaving only a hint of the taste, but it allows foods to be coated with spices. So don't be afraid of this if you aren't a big fan of mustard.
Next time, I'm going to add cloves as well.
Vienna Co. Country Style Pork Ribs
4 large country style pork ribs
1 med. onion, sliced
Mustard
Salt
Pepper
Paprika
1/4 cup cider vinegar
Slather Pork ribs with mustard, then liberally add salt, pepper and lots of paprika.
Brown ribs in dutch oven, then add onion and cover with 3/4 cup water and the cider vinegar. Cover and cook on low heat for 1.5 - 2 hours until very tender.
Optional:
Pull (shred) the ribs, bring to a simmer and reduce the sauce until thicker.
Notes:
When mustard is cooked, it seems to disappear leaving only a hint of the taste, but it allows foods to be coated with spices. So don't be afraid of this if you aren't a big fan of mustard.
Next time, I'm going to add cloves as well.