Comments on: Carole’s Country Style Spare Ribs

By: StylishCuisine

StylishCuisine — Mon, 12 Sep 2011 01:53:31 +0000

In reply to bolcacs.

Hi,

If all I had was dry mustard on hand, I’d use a scant 1/4 teaspoon in this recipe. If you really hate mustard, I’d just leave it out all together. The sauce will still be delicious.

By: bolcacs

bolcacs — Sun, 11 Sep 2011 23:32:17 +0000

How much dry mustard would u use instead of regular mustard? I don’t like mustard at all. Thanks.

By: StylishCuisine

StylishCuisine — Wed, 15 Sep 2010 16:27:35 +0000

In reply to Meg. @Meg: The mustard is not dry, it's regular mustard. Good luck with the recipe. It's one of my favorites.

By: Meg

Meg — Wed, 15 Sep 2010 16:23:44 +0000

These look delicious and I plan to make them for a football party this Sunday. Is the mustard in this recipe dry mustard? Thanks.

By: admin

admin — Mon, 29 Jun 2009 19:18:10 +0000

In reply to Ram.

Hi Ram,

Kitchen Bouquet is a condiment that is used when cooking. It helps to brown things like meat. It also gives a dark brown color to the spare rib sauce. Gravy Master is a similar condiment, used to give gravies and sauces a dark brown color. I would use salt to taste in this recipe.

Enjoy!
Diane

By: Ram

Ram — Fri, 26 Jun 2009 04:01:11 +0000

The photo of the country ribs look fantastic!!! My mouth is watering when I saw it. I’ll be trying this recipe soon. May I know if we really don’t need salt on this? What is a kitchen bouquet or gravy master? Thanks!

By: scooterzz

scooterzz — Mon, 15 Jun 2009 00:58:42 +0000

found this recipe by chance and we loved it! since we’re out west, we baked it slowly in a closed grill rather than use the oven but the results were the same: very tasty/tender….so, thanks to you and your mom for sharing….oh, and we kinda wish we’d ‘kept the faith’ and done the triple thing but we will next time…..

By: Carole Hess (Diane's mother)

Carole Hess (Diane's mother) — Fri, 15 May 2009 14:53:31 +0000

Actually, because the recipe calls for 4 ounces of molasses and molasses comes in a 12 ounce jar, I triple the recipe and keep the it in the refrigerator. It keeps a very long time in the refrigerator.

By: admin

admin — Tue, 05 May 2009 19:37:19 +0000

In reply to Carole Hess (Diane's mother). Your sauce is famous and delicious!

By: admin

admin — Tue, 05 May 2009 19:36:26 +0000

In reply to gail. Yes, you're right Gail. Mommy used to make extra sauce and keep it in the refrigerator for the next time she made it. It's a great idea!