Oven BBQ Ribswith Mac and Cheese

Ingredients−4servings+

• Pork ribs (St. Louis style)2 racks
• Worcestershire saucea little for ribs, a drizzle for mac and cheese base
• Granulated garlicsufficient
• Coarse sea saltsufficient for ribs, a touch for boiling pasta
• Freshly ground black peppersufficient for ribs, to taste for mac and cheese
• Brown sugara touch
• Sugar-free ketchupto taste
• Molassesto taste
• Yellow mustardto taste
• Habanero pepper sauceto taste
• Apple cider vinegarto taste
• Liquid smoketo taste (optional)
• Smoked paprikato taste
• Garlic powderto taste
• Onion powderto taste
• Salta touch for BBQ sauce
• Elbow macaronipart of a 12 oz box
• Oila drizzle
• Unsalted buttera good amount
• Milkabout 1/4 cup
• Flourabout 2 tablespoons
• Cheddar cheeseto taste
• Mozzarella cheesea handful
• Dried parsleyfor garnish
• Blue corn tortillas3
• Chopped cilantroto taste
• Pickled red onionto taste
• Serrano chili salsato taste

Directions▶ Start cooking

1. Remove the membrane from the back of the pork ribs using a knife to lift a corner and then pulling it off with a paper towel.
2. Moisten the ribs with a little Worcestershire sauce, spreading it evenly.
3. Season the ribs generously with granulated garlic, coarse sea salt, and freshly ground black pepper.
4. Preheat the oven to 400°F (200°C).
5. Place the seasoned ribs on an oven rack with a tray underneath to catch drippings.
6. Bake for 1 hour at 400°F (200°C).⏱ 1h
7. Combine sugar-free ketchup, molasses, yellow mustard, Worcestershire sauce, habanero pepper sauce (to taste), apple cider vinegar, liquid smoke (optional), freshly ground black pepper, smoked paprika, garlic powder, onion powder, and a touch of salt in a saucepan.
8. Cook the BBQ sauce mixture over medium-low heat, whisking constantly for at least 20 minutes, until it reaches a good consistency and all flavors are incorporated.⏱ 20m
9. Taste and adjust seasoning of the BBQ sauce if needed, then let it cool down.
10. Boil water in a pot, add a touch of salt, and cook elbow macaroni for 4 minutes.⏱ 4m
11. Drain the pasta completely.
12. In another pot, add a drizzle of oil and a good amount of unsalted butter over low heat.
13. Add a drizzle of Worcestershire sauce to the melting butter.
14. Pour in about 1/4 cup of milk.
15. Add about 2 tablespoons of flour to the mixture.
16. Whisk vigorously for about a minute until the mac and cheese base thickens.
17. Return the drained macaroni to the pot with the sauce base.
18. Add cheddar cheese (sliced) and a handful of shredded mozzarella cheese to the macaroni.
19. Season the mac and cheese with salt and freshly ground black pepper to taste.
20. Mix the mac and cheese very well until the cheese is melted and incorporated.
21. Remove the ribs from the oven and place them on aluminum foil.
22. Sprinkle a light touch of brown sugar over the ribs.
23. Wrap the ribs tightly in at least two layers of aluminum foil.
24. Return the wrapped ribs to the oven and bake for another 1 hour and 15 minutes at 400°F (200°C).⏱ 1h 15m
25. Remove the ribs from the oven and unwrap them.
26. Generously brush the homemade BBQ sauce over the ribs.
27. Return the sauced ribs to the oven, uncovered, for 10-15 minutes to allow the sauce to adhere and caramelize.⏱ 15m
28. Remove the ribs from the oven and cut into individual ribs.
29. Serve the ribs with mac and cheese, garnished with dried parsley.
30. For the next day's tacos, heat blue corn tortillas.
31. Shred the leftover pork ribs and place them on the tortillas.
32. Top the tacos with chopped cilantro, pickled red onion, and serrano chili salsa.

Tips

• When removing the membrane from the ribs, use a paper towel for a better grip.
• The Worcestershire sauce on the ribs helps the seasoning adhere better.
• For the BBQ sauce, the most important thing is to adjust the spiciness to your liking.
• Cook the BBQ sauce over medium-low heat and stir constantly to prevent burning and ensure flavors incorporate well.
• For ribs, the goal is tender and juicy meat that holds its consistency and doesn't fall off the bone completely when handled, but is easy to bite through.

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