RIBS AND MAC AND CHEESE RECIPES

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BBQ RIBS WITH KILLER MAC AND CHEESE RECIPE | ANNE BURRELL ...



BBQ Ribs with Killer Mac and Cheese Recipe | Anne Burrell ... image

Provided by Anne Burrell

Categories     main-dish

Total Time 3 hours 45 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 39

2 cups white vinegar
1/2 cup paprika
1/2 cup kosher salt
3 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon ground black pepper
2 small or 1 large yellow onion, large diced
1 head garlic, sliced in half horizontally
2 racks pork spareribs (2 1/2 to 3 pounds each)
Killer Mac and Cheese, recipe follows
Olive oil, for cooking
1 Spanish onion, small diced
2 cloves garlic, finely chopped
1 green bell pepper, core and seeds removed, small diced
1 jalapeno pepper, stem and seeds removed, small diced
One 14.5-ounce can diced tomatoes
14 ounces ketchup
1 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup hot sauce
1/4 cup molasses
2 teaspoons ground black pepper, plus additional as needed
1 teaspoon liquid smoke
1 lemon, juiced
Kosher salt
Extra-virgin olive oil
6 slices bacon, cut crosswise into 1/2-inch pieces
3 tablespoons unsalted butter
1 onion, cut into 1/4 inch dice
Kosher salt
1/2 cup all-purpose flour
1 quart whole milk, plus more as needed
1/4 cup dijon mustard
Tabasco or other hot sauce
1 pound medium shells or other short pasta
2 cups grated Cheddar (about 8 ounces)
2 cups grated fontina cheese (about 8 ounces)
1 cup grated Parmesan (about 4 ounces)

Steps:

  • For the boil: Add the vinegar, paprika, salt, Worcestershire, cayenne, cumin, black pepper, onion and garlic to a large pot, then add the ribs and cover with water until just submerged. Turn the heat to high and bring to a boil. Reduce to a simmer and cook until the ribs are tender, but still on the bone, 45 minutes to 2 hours.
  • For the sauce: Meanwhile, add olive oil to coat a medium pot and turn the heat to medium-high. When the oil is shimmering, add the onion and cook until it begins to soften, a few minutes. Then add the garlic, bell pepper and jalapeno. Cook until the vegetables soften, about 8 minutes. Add the tomatoes, ketchup, brown sugar, vinegar, hot sauce, molasses, black pepper, liquid smoke, lemon juice and 1 cup water and stir to combine. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until it coats the back of a spoon, 30 minutes to 2 hours. Taste and season with salt and pepper as needed.
  • Heat a grill or grill pan over high heat.
  • Remove the ribs from the pot and place on the grill. Cook until browned and grill marks appear, about 10 minutes. Flip over and grill on the opposite side. Brush the tops liberally with BBQ sauce and cook until the alternate side has grill marks. Flip again and coat with sauce. Continue to brush with sauce and flip every few minutes, until the sauce begins to caramelize, and a deep crust is formed. Remove the ribs from the grill and slice ribs to serve. 
  • Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
  • Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
  • Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
  • Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

BBQ RIBS, MAC 'N CHEESE CORNBREAD RECIPE | SIDECHEF



BBQ Ribs, Mac 'n Cheese Cornbread Recipe | SideChef image

Here is what you get when you mix BBQ pork spare ribs with a homemade mac n cheese and turn it into a kicked up cornbread you won't soon forget!

Provided by SmokyRibs

Categories     Barbecue    Baking    Comfort Food    Shellfish-Free    Weekend Project    Soy-Free    Summer    4th of July    Peanut-Free    Tree Nut-Free    Tomato-Free    Grill

Total Time 14400S

Yield 4

Number Of Ingredients 20

1 rack Pork Ribs
to taste Barbecue Rub
to taste Barbecue Sauce
6 ounce Butter
1 3/4 cup All-Purpose Flour
3/4 gallon Milk
8 ounce Sharp Cheddar Cheese
1 pound Pepper Jack Cheese
1 pound Elbow Macaroni
16 ounce Cream Cheese
to taste Ground Black Pepper
6 tablespoon Butter
1 1/2 cup Buttermilk
2 Egg
1 cup Cornmeal
1 tablespoon Granulated Sugar
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 Jalapeño Pepper

Steps:

  • Season the Pork Ribs (1 rack) with Barbecue Rub (to taste) and place on the smoker. Cook at 250 degrees F (120 degrees C).
  • After about 2 hours glaze the ribs with Barbecue Sauce (to taste). Add another coat of sauce every 30-45 minutes until done.
  • Remove the rack of ribs and wrap in aluminum foil and let them cool. Once cooled, remove the meat from the bones and dice it up into another bowl.
  • Meanwhile, in a sauce pot add Butter (6 ounce) melt butter and add All-Purpose Flour (1 cup). Mix well and add in the Milk (3/4 gallon) a little at a time while bringing the heat up to boil.
  • Next add the Sharp Cheddar Cheese (8 ounce) and Pepper Jack Cheese (1 pound) and melt it in. Add in Cream Cheese (16 ounce) and stir to melt it. Season with Ground Black Pepper (to taste).
  • Cook the Elbow Macaroni (1 pound) according to package directions till al dente. Once done, drain and ladle in the béchamel sauce.
  • Mix in the diced rib meat.
  • Preheat the oven at 425 degrees F (220 degrees C).
  • To make the cornbread, in a large bowl add in Butter (6 tablespoon), Buttermilk (1 1/2 cup), Egg (2) and give it a good whisk.
  • In another bowl mix the Cornmeal (1 cup), Granulated Sugar (1 tablespoon), All-Purpose Flour (3/4 cup), Baking Powder (1 1/2 teaspoon), Baking Soda (1 1/2 teaspoon) and Salt (1/4 teaspoon).
  • Add the wet ingredients into the dry and give it a good mix.
  • Incorporate the macaroni and cheese into the cornbread mixture along with the Jalapeño Pepper (1).
  • In a hot cast iron skillet with oil add in the cornbread mixture and spread out it.
  • Bake the cornbread in the preheated oven for about 25 minutes. Probe it with a toothpick to make sure its done.
  • After you remove it from the oven let it cool for about 10-15 minutes. Serve and enjoy!

Nutrition Facts : Calories 845 calories, ProteinContent 43.1 g, FatContent 51.9 g, SodiumContent 814.9 mg, SaturatedFatContent 28.0 g, TransFatContent 0.4 g, CholesterolContent 191.2 mg, CarbohydrateContent 50.7 g, SugarContent 14.5 g, FiberContent 2.0 g, UnsaturatedFatContent 11.5 g

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