Dad still talks about this dish from the church cookbook his mother used in the 1960s. Four ingredients and pure nostalgia.
Squeeze an entirely unmixed bottle of yellow mustard onto a rack of frozen raw spare ribs, combined with 2 simple ingredients, into slow cooker for a hearty spread that's my default when I don't know
My aunt clipped this from a 1968 magazine and made it every summer until the page fell apart. Only 3 ingredients.
