Makes 4-8 servings
For the cure:
11/2 cups kosher salt
1/2 cup sugar
Zest of 1 orange
3 cloves garlic, thinly sliced
2 fresh bay leaves, thinly sliced
1 tablespoon fresh thyme leaves
1/2 teaspoon chili flakes
For the ribs:
2 racks St. Louis-style pork ribs (about 4 pounds total)
2 tablespoons Poole's Cure
1/2 cup Dijon mustard
1/4 cup sorghum (Muddy Pond brand preferred; sorghum is similar to molasses, and is available at the Head Nut in the Reading Terminal Market)
1. Make the cure: Blend all the ingredients together in a food processor until just aromatic and well combined. The cure will keep up for up to 1 month in a lidded container in the refrigerator.
2. Place the rib racks on work surface and rub all over with the cure. Wrap each rack with plastic wrap, place on a rimmed baking sheet, and refrigerate for 12 hours. Unwrap the racks and rinse off the cure; pat dry with paper towels.
3. Preheat a convection oven to 250 degrees F (regular oven, 275). Season the racks lightly with salt and pepper. Wrap each rack in foil and place side by side on a baking sheet; bake for 2 hours. Remove from the oven and let rest, still wrapped in foil, for 30 minutes.
4. While the ribs are resting, whisk together the mustard and sorghum in a medium bowl. Coat the ribs in the sauce and place on a foil-lined baking sheet under the broiler until caramelized, about 5 minutes. Alternatively, you can caramelize the ribs on a grill over medium-high heat.
5. Slice the racks into individual ribs and serve hot with lots of paper towels.
- From Poole's Recipes and Stories from a Modern Diner by Ashley Christensen (Penguin Random House, 2016, $35)