Baby Back Rib Family Meal Recipe

Prep and remove membrane

Preheat oven to 150°C (300°F). If ribs have the silver skin membrane on the bone side, slide a knife under it, grab with a paper towel and peel it off.

Dry rub

Combine kosher salt (2 tbs), black pepper (1 tbs), paprika (2 tbs), brown sugar (3 tbs), garlic powder (1 tbs), onion powder (1 tbs) and chili powder (1 tsp). Rub each rack with 1 tbs olive oil, then coat evenly with the dry rub, pressing it into the meat.

Low-and-slow cook

Place ribs bone-side down on a rimmed baking sheet lined with foil. Add a shallow pan of apple cider vinegar (120 ml) beside them to keep humidity. Cover tightly with foil and roast in the preheated oven for 2 to 2.5 hours, until tender but not falling completely apart.

Finish with BBQ sauce

Remove foil, brush both sides generously with 300 ml BBQ sauce, then return under a hot broiler or to a 230°C (450°F) oven for 8–10 minutes to caramelize the sauce. Let rest 10 minutes before slicing between bones. Garnish with chopped parsley.

Prepare chicken

Pat chicken dry with paper towels. Season cavity with 1/2 tbs salt and a few grinds of pepper. Stuff cavity with lemon halves and thyme sprigs. Loosen skin over the breasts and rub 60 g softened butter mixed with 1 tbs olive oil and minced garlic (3 cloves) under the skin and over the outside. Rub skin with smoked paprika (1 tbs), remaining salt (1 tbs) and pepper (1 tsp).

Roast or grill

Roast at 200°C (400°F) for 55–75 minutes (depending on weight) until internal temperature reaches 74°C (165°F) in the thickest part of the thigh. If grilling whole, sear skin side over direct heat until browned, then move to indirect heat covered for about the same time. Let rest 10–15 minutes before carving; reserve pan juices to drizzle over sliced meat.

Sear and warm

Heat a large skillet or grill to medium-high. Add 1 tbs olive oil if using a skillet. Sear sausage links for 2–3 minutes per side until nicely browned and cooked through (internal 70°C/160°F for pork). Alternatively place on the grill alongside the chicken during the last 15–20 minutes so they heat and pick up smoke. Serve with mustard.

Assemble salad

In a large bowl combine mixed salad greens (200 g), halved cherry tomatoes (200 g), sliced cucumber (1), thinly sliced red onion (1/2), and shredded carrot (100 g). Toss gently with 120 ml vinaigrette just before serving to keep greens crisp.

Prepare starch side (mac & cheese or mashed potatoes)

If making mac & cheese: cook 400 g macaroni in salted boiling water until al dente, drain. Make a cheese sauce with 60 g butter, 60 g flour (make a roux), 480 ml milk warmed, whisk until thickened then stir in 300–400 g shredded cheese and combine with pasta; keep warm. If using mashed potatoes: boil 800 g peeled potatoes until tender, drain and mash with 60 g butter, 240 ml milk or cream, salt and pepper to taste until silky.

Prepare vegetable side

Steam or sauté 500 g frozen corn or seasonal vegetable with 1–2 tbs butter until bright and tender (about 5–8 minutes). Season with salt and pepper.

Make cornbread batter

Preheat oven to 200°C (400°F). In a bowl whisk 1.5 cups cornmeal, 1 cup flour, 3 tbs sugar, 1 tbs baking powder and 1/2 tsp salt. In another bowl whisk 2 eggs, 1 cup buttermilk and 60 g melted butter. Stir wet into dry until just combined. Pour into a greased 9-inch (23 cm) cast-iron skillet or pan.

Bake

Bake 18–22 minutes until golden and a toothpick comes out clean. Let cool slightly before slicing.

Maple butter

Beat 100 g butter until creamy, then gradually mix in 80 ml maple syrup until smooth. Serve a small dish of maple butter with the warm cornbread and sprinkle with flaky sea salt if desired.

Make cookie dough

Preheat oven to 180°C (350°F). In a bowl whisk 2.5 cups flour, 1 tsp baking soda and 1 tsp salt. In a separate bowl cream 226 g softened unsalted butter with 0.75 cup granulated sugar and 0.75 cup brown sugar until light. Add 2 eggs one at a time, then 2 tsp vanilla. Gradually add dry ingredients and mix just until combined. Fold in 2 cups chocolate chips.

Bake cookies

Scoop 1.5 tbs portions onto parchment-lined baking sheets about 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers set. Let cool on sheet 5 minutes then transfer to rack to finish cooling.

Carve ribs between bones and arrange on a large platter. Carve the rested chicken and place beside the ribs. Add sausage links. Place large bowl of salad and two large side dishes (mac & cheese/mashed potatoes and vegetables) on the table. Serve cornbread warm with maple butter and a plate of cookies for dessert. Garnish ribs and chicken with chopped parsley and provide lemon wedges.