- Country Style Boneless Pork Spare Ribs - at least one per person
- Grey Poupon Dijon Mustard
- Fresh Ground Pepper
Season your Country Style Boneless Pork Spare Ribs with salt and pepper then place into a large zip lock bag or container with a lid.
Add four tablespoons Grey Poupon Dijon Mustard (about 4 heaping tablespoons for every 6 ribs) directly into bag. Seal. Turn or shake the bag until the ribs are all completely coated. Refrigerate over night.
When ready to cook; remove the ribs from fridge and bring to room temperature.
On Med-High heat a large fry pan, add four tablespoons olive oil. Sear the Country Ribs until nicely browned on both sides.
Place in 375 oven for 20 minutes until done. Let rest covered for five minutes before serving.
Add one large minced garlic clove to pan drippings while pan is still warm. Stir scraping up bits from pan. When you start to smell the garlic turn on heat (add a couple tablespoons oil if needed) then add two tablespoons flour to pan drippings. Stir and cook for three minutes.
Add 1/4 Cup red wine to deglaze the pan, scraping up bits and stirring at the same time. Slowly add one to two cans of Chicken broth.
Add 1/2 teaspoon parsley. Stir until thick. Serve over Ribs and or mashed potatoes.
Marco Athie said...
wow! that looks delicious! I was just searching for Dijon Mustard and this came up! My aunt used to make an AWESOME spicy honey dijon...
May 11, 2009 2:12 PM