Mustard and Molasses St.Louis Ribs with Celery Root Slaw

Name: Mustard and Molasses St.Louis Ribs with Celery Root Slaw
Yield: serves 4
Ingredients: 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); 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)

December 9, 2011

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.

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