I made these with baby back ribs and almost zero drippings existed after cooking. Anyone have suggestions on what to use to make the sauce if drippings did not make themselves available?
I made these with baby back ribs and almost zero drippings existed after cooking. Anyone have suggestions on what to use to make the sauce if drippings did not make themselves available?
You can baste without the juices, the mustard sauce is great as-is! Sometimes if the foil isn't as tight as it can be, the juices escape, but sometimes the ribs just don't have the juice!
In the 6 minutes between posting and receiving your response, I combined white wine vinegar whole grain mustard and brown sugar, with a squeeze of Sweet Baby Ray's award wining Barbecue Sauce and I think we're off to the races!
I made these with baby back ribs and almost zero drippings existed after cooking. Anyone have suggestions on what to use to make the sauce if drippings did not make themselves available?
You can baste without the juices, the mustard sauce is great as-is! Sometimes if the foil isn't as tight as it can be, the juices escape, but sometimes the ribs just don't have the juice!
In the 6 minutes between posting and receiving your response, I combined white wine vinegar whole grain mustard and brown sugar, with a squeeze of Sweet Baby Ray's award wining Barbecue Sauce and I think we're off to the races!