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!
Made these a few weeks ago and they were amazing. Making them again for a family birthday dinner, and want to cook in the oven ahead of time. When it’s time to grill, do they need to be brought to room temp first?
Can we do this in a Dutch oven rather than wrapped in foil?
I don’t know about this, but I just did mine in a crockpot and they came out great!
Mostly mustard sauce? You need to try South Carolina mustard BBQ sauce.
My favorite kind of bbq sauce! Mabel BBQ in Cleveland has a house sauce that’s acv and Bertman’s spicy brown mustard. Bet you’d loooooove it!
Mine came out a little spicy The recipe is excellent except for the heat I will cut back to 1 tbls crushed red pepper next time
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!
If I am doubling the recipe, should I increase the time in the oven?
also have this question!
Made these a few weeks ago and they were amazing. Making them again for a family birthday dinner, and want to cook in the oven ahead of time. When it’s time to grill, do they need to be brought to room temp first?