Molasses Mustard Recipes

MOLASSES-MUSTARD GLAZED PORK SKEWERS

Steps:

• Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
• Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

MOLASSES-MUSTARD GLAZE

Steps:

• Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
• Reduce heat to low; simmer 3 min., stirring occasionally.
• Use to brush onto chicken and ribs for the last few min. of the cooking time.

MOLASSES MEATLOAF

Steps:

• Combine Molasses, Ketchup, Mustard, Honey & Wasabi/Horseradish (I usually do it right in my glass measuring cup).
• Put meat into a large mixing bowl. Add eggs, oats, onion flakes, garlic powder, and 1/2 of the glaze mixture.
• Combine all ingredients well. Form into a loaf (or two smaller loaves) and place in an ungreased pan.
• Bake covered for 50 mins @ 350 degrees F, then pour the rest of Molasses mixture on top of the meatloaf and bake for an additional 5 to 10 minutes.

MOLASSES-GLAZED GRILLED PORK LOIN

Steps:

• Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
• Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
• Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
• Transfer the pork to a serving platter, and let rest 10 minutes before carving.

PORK RIBS WITH MOLASSES-MUSTARD SAUCE

Steps:

• Cut ribs into 2- or 3- serving portions; place in 5 to 6 quart slow cooker. Sprinkle with salt and pepper. Pour water over ribs.
• Cover; cook on low setting for 8 to 9 hours.
• About 1 1/4 hours before serving, remove ribs from slow cooker. Drain and discard liquid from cooker.
• In a large bowl, combine molasses, mustard and vinegar; mix well. Dip ribs in sauce to coat; place in slow cooker. Pour any remaining sauce over ribs. Cover; cook on low setting for an additional hour.

MOLASSES MUSTARD

Steps:

• Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
• Place the mixture in a mortar and pound to a paste.
• Gradually work in the molasses.
• The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
• Store the mustard in sterilized jars in the fridge.
• Use within 4 weeks.