PocketCook

From @Sam the Cooking Guy

Baked Mac and Cheese with Ribs

3 hr 5 min · Serves 6

3 hr 5total
25 minhands on
22steps
6servings

Watch it

Ingredients

For the ribs

  • 1/4 cup light or dark brown sugar (50 g)
  • 1/4 cup coarsely ground black pepper (25 g)
  • 1/4 cup kosher salt (36 g)
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 1 rack pork back ribs (about 2 lb / 900 g)
  • 1 1/2 cups barbecue sauce (360 ml)

For the mac and cheese

  • 3 packs Ritz roasted garlic crackers (about 2 cups crushed)
  • 8 tbsp butter (1 stick / 113 g)
  • 1/2 tsp coarse ground black pepper
  • 1 small yellow onion, diced fine
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour (30 g)
  • 4 cups whole milk (960 ml)
  • 12 oz sharp yellow cheddar, grated (340 g)
  • 12 oz Monterey Jack, grated (340 g)
  • 16 oz elbow macaroni (450 g), cooked and drained

For finishing the ribs

    Method

    For the ribs

    1. Preheat the oven to 300°F (150°C).

    2. Mix the brown sugar, black pepper, kosher salt, smoked paprika, and garlic powder together in a bowl, breaking up any sugar lumps with your fingers.

    3. Remove the membrane from the bone side of the rib rack using a butter knife and a paper towel for grip.

    4. Season both sides of the ribs liberally with the rub mixture.

    5. Wrap the ribs securely in a double layer of aluminum foil.

    6. Place the foil packet on a baking sheet and bake until super tender, 2 to 2 1/2 hours.

      Then 135 min of waiting

    For the mac and cheese

    1. Crush the Ritz crackers inside a sealable plastic bag using a rolling pin or by hand.

    2. Melt 3 tablespoons of the butter in a pan over medium heat, add the crushed crackers, a pinch of salt, and pepper, and stir until combined and lightly toasted; transfer to a tray.

    3. In the same pan, melt the remaining 5 tablespoons of butter over medium heat and cook the diced onion until softened, 5–6 minutes.

      Then 5 min of waiting

    4. Stir in the garlic and cook until fragrant, about 1 minute.

    5. Add the flour and stir continuously to cook out the raw flour taste, about 1 minute.

    6. Slowly pour in the milk, whisking continuously after each addition to prevent lumps, then simmer on low until the mixture thickens, 5–6 minutes.

      Then 5 min of waiting

    7. Reduce heat to low and gradually add the grated cheddar and Monterey Jack cheese, stirring after each addition until melted and smooth.

    8. Season the cheese sauce with a little extra salt and pepper, then stir in the cooked elbow macaroni until well coated.

    9. Transfer the mac and cheese to a greased baking dish and let cool slightly before baking.

    10. Preheat oven to 350°F (175°C), top the mac and cheese with the toasted cracker crumbs, and bake until hot and bubbly, 15–20 minutes.

      Then 15 min of waiting

    For finishing the ribs

    1. Remove the ribs from the oven, carefully open the foil, and drain the accumulated juices into a small pan containing the barbecue sauce.

    2. Simmer the sauce and pan juices over medium heat until warmed through and combined, 2–3 minutes.

    3. Heat an outdoor grill to medium-high heat.

    4. Place the ribs meat-side down on the hot grill to get sear marks, 2–3 minutes.

      Then 2 min of waiting

    5. Flip the ribs, brush the top with the barbecue sauce mixture, and continue grilling, flipping and basting every few minutes until sticky and caramelized, 5–8 minutes total.

    6. Slice the ribs between the bones and serve alongside the baked mac and cheese.

    Get PocketCook

    Free. It puts this on your shopping list, keeps your place, and rings when something is ready.