Marks 4 portions

3-4 pounds of the pig of ribs of the posteriora part

1 onion that cooks (sliced)

red wine vinegar of Maille of 1/4 cup

1 celery of the stem (sliced)

1 leaf of laurel

1 tsp. pepper grains

Mustard of Dijon of the honey of Maille

To place the ribs in pote great and to add the onion, the vinegar, the celery, the leaf of laurel, grains of pepper and enough water to cover ribs. To bring the ribs to boiling and later to reduce the heat to simmer. To continue to the ribs of simmer by 45 minutes. To eliminate the liquid and to clear the ribs. To begin the barbecue and when he is hot, to begin to roast to parilla ribs. To sprinkle with the mustard of Dijon of the honey of Maille by 10-15 minutes and the clock carefully to make sure of the mustard does not obtain also singed.

The prescription became for Maille, courtesy of Virginia Marr, executive cook in the pillar and the inn of the post (Niagara in the lake, Ontario). The additional prescriptions can be found in www.maille.com

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