Mustard and Molasses St. Louis Ribs

Mustard and Molasses St. Louis Ribs

Serves 4

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.
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 (recipe follows)

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.

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.

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

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.

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.

6. Transfer the ribs to a platter and serve with more barbecue sauce on the side.

Killer Barbecue Sauce listed separately.