Ribs with Dry Rub and Sweet-and-Sour Mop

If there is one thing I have learned since moving to St. Louis, it's that Missourians love to BBQ. Salsiccia. Pork steaks. Hamburgers. Brats. Ribs. You name it, they'll slap it on the grill. And, most of the time, the meat du jour is smothered in barbecue sauce. Weird, right? It's practically a sin to ask for a plain burger. But I do. If nothing else, I like to be difficult.

Last weekend we decided to start perfecting a rib recipe and consulted The Great Ribs Book. It's good for a rib novice like myself and packed with useful tips on preparation, rubs and marinades, and cooking techniques.

Even Jeff, who is a seasoned griller, found it helpful.

Start with 2 pounds country-style spareribs (with bone) or your favorite ribs.Then, get the rub and mop together.

All Purpose Dry Rub
1 tbls. black peppercorns
1 tbls. coriander seeds
1 tsp. whole cloves
1 tsp. mustard seeds
2 tbls. sweet paprika
2 tbls. chile powder
2 tbls. light brown sugar
1 tbls. dry mustard
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cayenne powder

Sweet and Sour Mop
1 cup Japanese rice vinegar, unseasoned
1/4 cup honey
1/4 cup olive oil
1/4 cup soy sauce
1 tsp. crushed red pepper flakes
4 cloves garlic, minced

Remove the membrane from the underside of the ribs.

Coat the ribs evenly on both sides with the rub. The remaining rub will last for six months if stored inside a jar. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 24 hours.

Using a gas grill, preheat to medium (325 degrees). Brush the grate with a flavorless cooking oil and lay the ribs meaty side up in the center of the grill. Occasionally, baste ribs with the mop.

Grill the ribs until the meat begins to shrink from the ends of the rub bones, approximately 75 minutes. To serve, cut into sections and grab a wet wipe!

Here is a blurry, up-close picture. Obviously I was trembling in anticipation of the feast.