I was going through my bin of old recipes and came across a few pages from a magazine that I saved from a few years ago. It was an article on all types of BBQ Sauces and Dry Rubs. I looked it over and decided that I would give the South Carolina one a try given my family roots in that area.
I love Crockpot meals too. A substitute for this would be to use chicken instead of pork ribs. I wanted to change things up. I have been craving pork as I am sure you can tell by my posts lately. This is a very tangy sauce. If you do not like mustard, which I know some people do not care for it, you can find the recipe for my traditional BBQ Sauce Recipe Here .
South Carolina Mustard BBQ Sauce
1 cup Dijon mustard
1/2 cup palm sugar
5 tbsp apple cider vinegar
1/3 cup tomato paste
1 tbsp Worcestershire sauce
¼ tsp chili powder
½ tsp garlic powder
½ tsp black pepper
1. In a large saucepan, on medium-low heat, mix the mustard and palm sugar. Stir to combine.
2. Add in the rest of the ingredients. Stir until palm sugar dissolves.
3. Cover and simmer on low heat for 10 minutes.
1. Pull out crockpot.
2. Place pork ribs along the bottom of the crockpot.
3. Top with BBQ Sauce. Cook on low for 8 hours.