Makes 4 Servings

3-4 pounds pork back ribs

1 cooking onion (chopped)

1/4 cup Maille Red Wine Vinegar

1 stalk celery (chopped)

1 bay leaf

1 tsp. peppercorns

Maille Honey Dijon Mustard

Place ribs in a large pot and add onion, vinegar, celery, bay leaf, peppercorns and enough water to cover ribs. Bring ribs to a boil and then reduce heat to a simmer. Continue to simmer ribs for 45 minutes. Drain off liquid and remove the ribs. Start barbeque and when hot, start grilling ribs. Baste with Maille Honey Dijon mustard for 10-15 minutes and watch carefully to make sure the mustard does not get too scorched.

Recipe developed for Maille, courtesy of Virginia Marr, executive chef at Pillar & Post Inn (Niagara on the Lake, Ontario). Additional recipes can be found at www.maille.com

- News Canada

About the Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.