Re: French's Mustard

On Sun, 2 Sep 2007 13:05:28 -0700, "RST Engineering \(jw\)"
<jim@xxxxxxxxxxxxxxxxxx> wrote:


I like the meaty, "country style" ribs, which this sauce is really
for. The recipe is a mod of something a girlfriend showed me how to
do. She showed me some other things, too.

Anything you care to share?



Boil the ribs for 10 minutes or so, not too much, remove and trim away
anything that doesn't look good to eat.

Sauce is 2 cups French's mustard, 2 cups soy sauce, 1-2 cups honey,
1/4 cup worstershire, a couple of tbs tobasco. Don't taste it, since
it's revolting at this point.

I'm just guessing that tbs is tablespoons and not a mistake of teaspoons?
That sounds like a LOT of tabasco. Does the unused sauce keep well in the
fridge or at room temp?

Tbs are the larger ones. Recipes are like schematic diagrams, just
ideas, starting points.

Since none of the ingredients are usually refrigerated, I'd expect the
sauce to be OK at room temp, too.

John


.

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