Whole Grain Mustard Pork Ribs

Nasi Kandar Fish Curry
February 23, 2009
Braised Pork Belly with Red Skin Potatoes
July 7, 2009

Ah yes, it has been too long since I last sat down and clicked away on my keyboard. Some have asked if I was alright and some insisted on the next dish please. Thank you for all your interesting ways of encouragement so that I continue doing what I enjoy most.

I have not stop cooking or experimenting with food altogether but have been carefully looking into some future plans for family and career. I am sure there are quite a number of ladies out there wondering what they can do after spending some time at home raising their young children.

I always believe there is a season for everything. For me, my son is already coming to 2 years of age and my daughter will be going to primary school next year, so I hope to pursue my long time dream and heart desires. I would consider this as the ‘third phase’ of my life since I have lived excitingly during my single days, love the man I married and the children that God has blessed me with and now it’s time to venture into new pastures. My husband and I have been blessed by our group of friends whom we both enjoy and shared our lives with, for only God knows how long. Had the privilege to meet up with them for a great time just last Saturday … and that was totally invigorating.

I made this roast sometime in April and if remember clearly, the recipe goes like this.

Ingredient
6 long ribs (uncut)
5 Tbsp of Beaufor “Moutarde a l Ancienne” whole grain mustard
pinch of sea salt
a dash of black pepper

Method

  1. Rub the pork ribs with the whole grain mustard paste evenly. Cling wrap and place it back in the fridge overnight.
  2. Take out the ribs from the fridge and leave to room temperature. Grind some sea salt and black pepper evenly over the ribs and pop it into the healsio at Super Roast 220 degree celsius for 40 minutes.
  3. Take ribs out and let it rest for 15 minutes before slicing into individual sticks for serving.

Note : Some ribs have less/more meat stuck to it, so roasting time may vary from 30 – 50 minutes. I reckon best served with salad greens and mashed potatoes.

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