Ingredients40 m servings 111 cals
- Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.
Per Serving: 111 calories; 0.3 g fat; 25.4 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 208 mg sodium. Full nutrition
ReviewsRead all reviews 4
I scaled the recipe down to 6 servings as it is just the two of us. I followed the exact recipeand was a little concerned after tasting it when done reducing the sauce. I didn't find it super in...
Go Vikes this recipe rocks! Made it and it brought me home! Nicely done! SKOL!!!
I made this recipe, just used Horseradish mustard instead of Dijon. Turned out great! Wonderful on pulled pork!