Mustard Short Ribs

I made the recipe for mustard short ribs from the Betty Crocker cookbook. Recipe to be added later.

Even though this was very meaty, DH only rated it 3.5. I did not marinade it for 24 hrs, only for 4, so the mustard flavor was milder than I wanted. Also, the ribs were hard to eat and very fatty. This is the first time I've done short ribs. The meat was still attached to the bone and some sinewy stuff. I'll have to do short ribs again with another butcher brand and see if it is similar.

Boneless country-style pork ribs - barbecue

I have been trying to use up some frozen meat lately. Or think of trying. Anyway, last night I tried.

I used 2 boneless country-style pork ribs, they were pretty long. I trimmed some fat off and put them in an 8x8 baking pan. It fit well without touching other pieces much. I put some Jack Daniels barbecue sauce on it (maybe 1/4 cup in all, at most), and rolled the raw meat in it. Then I covered it with tin foil and baked it at 350 for about an hour 20 minutes. I checked the temperature to make sure it was over 165, and it was about 180.

We ate it with baked potatoes and broccoli. It was pretty good. The barbecue sauce mixed in with meat juices so it wasn't as strongly sweet. I would make this again.