51.   Reheat remaining sauce and serve on side with ribs.

52.   Remove from heat, and serve, passing the remaining sauce separately.

53.   Reserve remaining sauce for later use.

54.   Serve cold, in thin slices, with remaining sauce heated.

55.   Serve with remaining green sauce.

56.   Serve with remaining mustard sauce for dipping.

57.   Serve remaining sauce on the side.

58.   Serve the remaining sauce on the side.

59.   Serve with white rice, passing the remaining sauce.

60.   Serve, passing any remaining sauce separately.