Yesterday's Ribs

[tmfast]

A friend of mine just returned form Hickory NC. He raved about a place called “yesterday’s ribs”. He said they were the best ribs he has ever had. He spoke with the owner about the they were done. My friend said they were slow cooked as usual. Then placed is a vinegar and mustard kind of bath over night, and then warmed up the next day to eat. This sounds like something I would like to try.
Does anyone have any advice? I there are some Carolinians out there.

 

[K Kruger]

You can make a vinegar-based sauce of choice then do what your friend suggested. (The sauce here might be a start--tweak to your liking (you might want more mustard, or not; you might want to switch to cheap yellow from Dijon (I don't use yellow for anything)--or find something else you think suitable.) Don't cook your ribs past just tender, allow them to cool, unwrapped/uncovered, for 10 min or so, then bathe in the sauce (have the sauce at room temp or cooler). Allow the ribs to cool further before placing the container in the fridge--uncovered till completely cold, then cover.

 

[tmfast]

Kevin,
Man that sure sounds good. I hope to give it a try this weekend if I can. Thanks for your post.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tmfast:
Kevin,
Man that sure sounds good. I hope to give it a try this weekend if I can. </div></BLOCKQUOTE>
Yes it does, great starting point. Get your Bud over while the taste is still fresh in his mouth and work it out. Time is money so don't wait if you want to nail it.