Caterer Lauren Mozer of Elle Cuisine started hosting dinner parties in university, when she had a limited budget but still wanted to make a delicious meal. Here’s her recipe for baby back ribs that any student — or discerning client — will love.

Fall-off-the-bone pork ribs

Serves 6

Ingredients:

• 3 sides baby back pork ribs
• 1 cup chicken stock
• 1 bottle of your favourite BBQ sauce

Rub

• 1/4 cup brown sugar
• 1/4 cup chili powder (preferably Mexican)
• 1/4 cup smoked paprika
• 1/4 cup paprika
• 1/4 cup kosher salt
• 1/4 cup celery seed, ground
• 1/8 cup black pepper, ground
• 1/8 cup garlic powder
• 1/8 cup onion powder
• 1/8 cup cayenne

Method:

Mix all the dry ingredients together for the rub. Generously rub the pork ribs with the spice mix, saving any extra rub for the next time you make the ribs. Let sit at room temperature for 1 hour or in the fridge overnight.

Preheat oven to 225 F to 300 F. The lower the temperature, the longer it will take to cook the ribs, but the more tender they will be.

Place ribs on a baking tray or in a roasting pan and add chicken stock. Cover with tin foil and braise for 2 to 4 hours (depending on the temperature of the oven). At 300 F, the ribs should take 1 1/2 to 2 hours. At 225 F, they should take 2 1/2 to 3 hours.

You’ll know the ribs are ready when they fall off the bone.

At this point, you can move on to the next step or let ribs cool and continue with the recipe later.

Turn on the broiler, smother ribs in BBQ sauce, and broil until caramelized or slightly crispy.

Serve immediately with southwestern slaw (see below).

Southwestern slaw

 
Ingredients:

• 1/2 head napa cabbage, shaved
• 1/2 head purple cabbage, shaved
• 2 carrots, grated
• 2 ribs celery, chopped
• 1 bunch cilantro, chopped
• 1 bunch mint, chopped
• 1 bunch parsley, chopped
• 1 cup olive oil
• 1 cup cider vinegar
• 1/4 cup honey
• 1/8 cup Dijon
• 1/4 cup mayonnaise
• Salt

Method:

Combine oil, vinegar, honey, Dijon, mayonnaise and a pinch of salt and pepper in a mixing bowl, and whisk together until well-blended. This will be your vinaigrette.

Combine all the vegetables in a large mixing bowl. Add vinaigrette and chopped herbs. Mix well and re-season as needed.

Courtesy Lauren Mozer
Elle Cuisine
@ellecuisineto