Makes 4 Servings 3-4 pounds pork back ribs 1 cooking onion (chopped) 1/4 cup Maille Red Wine Vinegar 1 stalk celery (chopped) 1 bay leaf 1 tsp. peppercorns Maille Honey Dijon Mustard Place ribs in a large pot and add onion, vinegar, celery, bay leaf, peppercorns and enough water to cover ribs. Recipe developed for Maille, courtesy of Virginia Marr, executive chef at Pillar & Post Inn (Niagara on the Lake, Ontario). Additional recipes can be found at www.maille.com - News Canada
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