When it comes to pork ribs, for my money I prefer St. Louis ribs to baby back. They’re long and thin with a good amount of meat, not to mention less expensive. Grilling the ribs to crisp them up after they have slow-roasted for a couple of hours may require a little extra effort, but believe me, you’ll reap the rewards with insanely tasty ribs that will have everyone licking their fingers. A creamy cool slaw and sweet-rich barbecue sauce round out this comfort-food meal.

　　

Ingredients

serves 4

　　2 racks St. Louis pork ribs (about 4 1/2 pounds)

　　1/4 cup whole-grain mustard

　　1 tablespoon Dijon mustard

　　1/4 cup molasses

　　1 tablespoon white vinegar

　　2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　Canola oil, for brushing the grill

　　Killer Barbecue Sauce (page 245)

　　Celery Root Slaw (recipe follows)

　　

Celery Root Slaw

1 celery root (about 1 1/2 pounds; see Note), peeled and cut into matchsticks

　　1 carrot, cut into matchsticks

　　1/2 small red onion, thinly sliced

　　1/2 cup fresh parsley leaves, coarsely chopped

　　1/2 cup Best Mayonnaise (page 246) or quality store-bought mayo

　　1/4 cup sour cream

　　Juice of 1/2 lemon

　　1 tablespoon Dijon mustard

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　(makes 5 cups)

　　

Step 1

To prepare the ribs, start by removing the thin layer of skin from the underside of the ribs. Lay the racks down so the ribs curve up on the ends. With a sharp knife, gently cut under the membrane on one corner until you have enough to grab. Now, take a paper towel and gently pull back the skin. With any luck you should be able to get most of it off in a single shot. Cut the racks in half so they are easier to work with.

　　

Step 2

In a small bowl, combine the mustards, molasses, vinegar, salt, and pepper. Put the ribs side by side in a large roasting pan. Rub or brush the mustard and molasses mixture all over them. Cover the pan tightly with aluminum foil and refrigerate for 12 to 24 hours.

　　

Step 3

Preheat the oven to 300°F. Remove the ribs from the fridge and set on the counter while the oven is heating.

　　

Step 4

Put the ribs in the oven and cook, covered, until very tender, about 2 hours. Remove from the oven, uncover, and cool to room temperature. The ribs can be covered and refrigerated for a day or two at this point.

　　

Step 5

Preheat an outdoor grill or a grill pan to medium-high heat. Rub the grill with oil to prevent sticking. Put the ribs on the grill and cook, turning once, until they begin to brown and get crusty, about 3 minutes (longer if the ribs are coming straight from the fridge). Brush the ribs with some of the barbecue sauce and grill until the sauce caramelizes, 2 minutes. Turn the ribs over, brush with more sauce, and grill for 2 minutes.

　　

Step 6

Transfer the ribs to a platter and serve with the celery root slaw and more barbecue sauce on the side.

　　

Celery Root Slaw

Step 7

In a large bowl, combine the celery root, carrot, onion, and parsley. Add the mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. Toss the slaw until the ingredients are well blended. Feel free to make the slaw an hour or two in advance; the flavor gets better as it sits.

　　

Ingredient Note

Step 8

Celery Root

　　

Step 9

Let’s be frank: celery root (also called celeriac) is not the prettiest vegetable on the planet; it looks a bit gnarly with a lot of bumps and little knobby roots at the bottom. But underneath the disguise lies a delicious surprise—a flavor similar to that of celery, but a little milder, rounder, and nuttier. Its flesh is smooth and dense, a bit like a firm potato. It is terrific raw or cooked and mashed, like other winter root vegetables. For this recipe, the celery root can be thinly sliced by hand or on a mandoline. As a last resort, grate it on a box grater.

　　Michael's Genuine Food