1 pound / 1 pound rib chops
4 tablespoons vinegar
1/2 cup dry mustard
1/2 cup hot mustard
2 tablespoons cider vinegar
1/2 cup soy sauce
1 teaspoon oil
salt and pepper to taste
Place ribs in a large, shallow dish, drain, and cover with vinegar. Mix mustard, vinegar, hot mustard, and cider vinegar; pour over chops.
Cover with aluminum foil and refrigerate overnight. Transfer chops to refrigerator.
During the morning, spray with oven spray spray. Remove chops from refrigerator and shake vigorously to coat with mustard mixture. Liner under aluminum foil until completely dry.
Slice chops into strips and place in a large bowl. Brown on all sides.
Toss chops with remaining mustard mixture, mustard sauce, oil, salt and pepper. Cover chops with aluminum foil and refrigerate for at least 2 hours.
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