I received a fun challenge from the Mystery Ingredient Blogger Showcase a few weeks back: have a mystery ingredient sent my way and come up with my very own recipe using it.
I received the package last week and found the following inside:
Coleman’s Mustard and Mustard Powder! Coleman’s has been producing mustard products in England since the early 1800’s so they know their product. As one of the oldest existing food brands, Coleman’s yellow tin is a symbol of quality mustard powder and prepared mustard.
I have never worked with mustard powder before so I wanted to use that in a recipe. I was just at a wedding in Texas and didn’t have time to get some barbecue while I was there, so I’ve had quite the craving for ribs. I have no idea what a traditional Texas barbecue sauce would be (and a friend of mine told me mine is actually more of a Kansas City sauce) but I figured mustard powder would be a great addition to my slow cooker ribs and would hopefully fulfill my craving.
Coleman’s Mustard Powder is no joke; it’s pretty hot. It’s made from a mixture of both brown and white mustard seeds and heats up when added to a liquid. So I used it sparingly in the sauce but for the spice enthusiasts, feel free to increase the amount used.
- 2 lbs. baby back ribs
- salt and pepper, to taste
- 1 cup ketchup
- 1/4 cup turbinado sugar (I used Sugar In The Raw)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low sodium soy sauce (or coconut aminos to make gluten free)
- 2 tablespoons apple cider vinegar
- 2-4 drops hot sauce
- 3 garlic cloves, minced
- 1 teaspoon Coleman’s mustard powder
- 1 tablespoon tomato paste
I have a Ninja Cooking System that has settings for slow cooking as well as oven and stovetop. It makes this recipe so much easier! I will include directions for both the cooking system as well as using a traditional slow cooker.
Season the ribs with salt and pepper. If using a Ninja Cooking System, turn the dial to OVEN and the temperature to 425 degrees. Add the ribs, pressing it against the side of the cooking system.
Cover and cook for 20 minutes, turning over once. (If using a traditional slow cooker, preheat your oven to 425 degrees. Add the ribs to a cookie sheet and cook for 20 minutes, turning over once. Add the ribs to the slow cooker when finished cooking)
While the ribs are cooking, combine the remaining ingredients in a medium sized bowl, whisking to combine.
Pour the sauce over the ribs, cover, and cook on LOW for 9 hours.
(My work day + commute is well over 9 hours so these guys probably sat in the slow cooker for 11-12 hours. The Ninja Cooking System has a timer on it so after the 9 hours, it switches to an AUTO WARM setting)
Remove the ribs carefully from the slow cooker and add to a serving platter. (They just might break apart. It will “ruin” your presentation but who cares? You have fall-off-the-bone ribs that you’re about to enjoy!) If using a Ninja Cooking System, turn the system to STOVETOP MEDIUM and cook the sauce left in the slow cooker until it simmers, about 5 minutes. Stir occasionally. (If using a traditional slow cooker, add the sauce from the slow cooker to a medium saute pan and simmer over medium heat for 5 minutes, stirring.)
Spoon over the ribs and serve.
Because I was apparently feeling particularly gluttonous (I don’t even regret it), I served my ribs over some homemade mashed potatoes.
This sauce is really good! I’m glad I had the mashed potatoes to use up some of the extra sauce. It’s slightly tangy but has a subtle heat at the end from the mustard powder that isn’t overwhelming at all.
I am a bit bummed about the photography quality because, well, dark brown barbecue sauce doesn’t exactly look appealing. So you’ll have to just trust me on this. My house smelled SO good when I got home that I couldn’t even manage to wait until my boyfriend got home. (Besides, every good cook has to taste their food before serving, right?)
These ribs didn’t stand a chance. We polished off almost the entire thing in one sitting!
I wish I had made more sauce so that I could store it for future uses. Next time I would double it just so I can keep some on hand.