A couple weeks ago I was browsing recipes and came across an interesting one for a mustard based barbeque sauce. I know using mustard and vinegar as a base are a signature Southern style but I never expected the taste to be this interesting.The blogger suggested pairing the sauce with pork and they were right in point.
As the Pseudo does, I made some alterations to the original recipe by adding honey which to me gives any BBQ sauce a depth that sugar alone cannot produce.
The rest is history.... I present my Mustard BBQ Baby Back Ribs served with Saffron rice, grilled yellow Zucchini and buttered Shrimp/Vegetables.
Note the generous serving of additional dipping sauce.
