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Pork Ribs Piquant
June 03, 2015

I made this tonight and my family loved it! I did change a few things. I was in a hurry for dinner so instead of baking it I let it simmer on the stovetop in the sauce for about 40 minutes. The ribs were tasty and tender! I also discovered I didn't have any dry mustard so I used Dijon instead. I also made a butter and flour rue before adding the sauce to the pan. After tasting it I decided it could use a little heat and I added some red cayenne pepper. It was a easy week night dinner to pull off in a hurry.

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