Pork rib with mustard "Mostaard Wostyn" (4 people)

Soak the raisins at least 1 hour in advance in the gin. Fry the pork ribs beautifully brown, place them on a dish and keep them warm. Drain the largest portion of the fat, add the cream and let boil. Add the mustard and the soaked raisins. Pour the sauce over the meat and serve very warm. Serve with baked potatoes or fries.


  • 4 pork ribs
  • ½ dl of gin
  • 100g of butter
  • 3 to 4 dl of cream
  • 8 coffee spoons of mustard "Mostaard Wostyn"
  • 4 coffee spoons of raisins

Mostaard Wostyn is recognized as a regional product by the Vlam (Flemish Centre for Agricultural Marketing association) and carries the label region