-
1
To prepare the ribs, start by removing the thin layer of skin from the underside of the ribs.
-
2
Lay the racks down so the ribs curve up on the ends.
-
3
With a sharp knife, gently cut under the membrane on one corner until you have enough to grab.
-
4
Now, take a paper towel and gently pull back the skin.
-
5
With any luck you should be able to get most of it off in a single shot.
-
6
Cut the racks in half so they are easier to work with.
-
7
In a small bowl, combine the mustards, molasses, vinegar, salt, and pepper.
-
8
Put the ribs side by side in a large roasting pan.
-
9
Rub or brush the mustard and molasses mixture all over them.
-
10
Cover the pan tightly with aluminum foil and refrigerate for 12 to 24 hours.
-
11
Preheat the oven to 300F.
-
12
Remove the ribs from the fridge and set on the counter while the oven is heating.
-
13
Put the ribs in the oven and cook, covered, until very tender, about 2 hours.
-
14
Remove from the oven, uncover, and cool to room temperature.
-
15
The ribs can be covered and refrigerated for a day or two at this point.
-
16
Preheat an outdoor grill or a grill pan to medium-high heat.
-
17
Rub the grill with oil to prevent sticking.
-
18
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).
-
19
Brush the ribs with some of the barbecue sauce and grill until the sauce caramelizes, 2 minutes.
-
20
Turn the ribs over, brush with more sauce, and grill for 2 minutes.
-
21
Transfer the ribs to a platter and serve with the celery root slaw and more barbecue sauce on the side.
-
22
In a large bowl, combine the celery root, carrot, onion, and parsley.
-
23
Add the mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
-
24
Toss the slaw until the ingredients are well blended.
-
25
Feel free to make the slaw an hour or two in advance; the flavor gets better as it sits.
-
26
Celery Root
-
27
Lets 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.
-
28
But underneath the disguise lies a delicious surprisea flavor similar to that of celery, but a little milder, rounder, and nuttier.
-
29
Its flesh is smooth and dense, a bit like a firm potato.
-
30
It is terrific raw or cooked and mashed, like other winter root vegetables.
-
31
For this recipe, the celery root can be thinly sliced by hand or on a mandoline.
-
32
As a last resort, grate it on a box grater.
