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Balsamic Vinegar, Soy And Honey Mustard Ribs

Make Balsamic Vinegar, Soy And Honey Mustard Ribs at home with Sides Of Spareribs Or Your Favorite Ribs, Red Peppercorns, Green Peppercorns, While Peppercorns, and Black Peppercorns. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2
• 1 1/2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1/2 cup
• 6 tbsp
• 6 tbsp
• 1/4 cup
• 1/4 cup
• 5 clove

Method (preview)

1. 1

   Place the ribs, meaty side down, on a flat surface.

2. 2

   If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.

3. 3

   Then place the ribs in a rectangular dish or baking pan.

4. 4

   Place the peppercorns in a saute' pan over medium heat and toast them until they begin to pop and hop.

5. 5

   Transfer the peppercorns to a spice grinder or mortar and pestle and coarsely grind them.

6. 6

   Combine the ground peppercorns with the mustard.

7. 7

   Marinate the ribs, refrigerated, for at least 15 minutes.

8. 8

   For more flavor; marinate for up to 8 hours.

9. 9

   To make the mop, combine all the mop ingredients in a small bowl. Stir well and set aside.

10. 10

    If using a gas barbecue, preheat it to medium (325F).

11. 11

    If using charcoal or wood, prepare a fire.

12. 12

    When the coals or wood are ash covered, push them to the outside of the grill.

13. 13

    Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.

14. 14

    Place a rib rack on the cooking grate and add the ribs.

15. 15

    Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.

16. 16

    Cover the grill.

17. 17

    Regulate the heat so it remains at a medium temperature.

18. 18

    Occasionally during cooking, baste the ribs with extra marinade.

19. 19

    Grill the ribs until the meat begins to shrink from the ends of the rib bones.

20. 20

    During grilling, gently brush the ribs with the mop, stopping 15 minutes before removing the ribs from the grill.

21. 21

    To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.

22. 22

    Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

23. 23

    Contributed to the FareShare Gazette by Michael; 28 January, 2002. www.fareshare.net