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1 cup honey1/2 cup Dijon-style mustard1/2 cup stone-ground mustardSalt and pepper, to taste DirectionsStir together in a medium bowl all ingredients. Serving SuggestionsA tasty substitute for the same old barbecue sauce. Use on roasts or chops. When glazing ribs, baste the last 30 minutes of cooking time to avoid burning. Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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