BBQ Ribs with Mac and Cheese
These BBQ Ribs with Mac and Cheese are the ultimate Sunday comfort food dinner. A bold, smoky dry rub coats tender baby back ribs that bake low and slow until the meat falls right off the bone, finished with a sticky caramelized BBQ glaze. Alongside them, a rich from-scratch mac and cheese made with a real roux and two types of melted cheese delivers pure creamy indulgence on every plate.
Equipment
- Large roasting pan or baking sheet For baking the ribs
- Heavy-duty aluminum foil For wrapping ribs during the low-and-slow bake
- Large pot For boiling the macaroni
- Medium saucepan For making the cheese sauce
- 9x13-inch baking dish For assembling and baking the mac and cheese
- Colander For draining the cooked pasta
- Whisk For making the roux and cheese sauce
- Measuring cups and spoons
- Sharp knife and cutting board For slicing the ribs between bones
- Pastry brush or spoon For applying BBQ sauce to the ribs
Ingredients
For the Ribs
- 1 rack baby back ribs approximately 2.5–3 lbs (1.1–1.4kg)
- 2 tsp smoked paprika 10ml
- 1 tsp garlic powder 5ml
- 1 tsp onion powder 5ml
- 1 tsp brown sugar 5ml, lightly packed
- 1/2 tsp cayenne pepper 2.5ml; reduce to 1/4 tsp for less heat
- salt to taste
- black pepper to taste, freshly ground
- 1 cup BBQ sauce 240ml; use your favorite brand or homemade
For the Mac and Cheese
- 1 lb elbow macaroni 450g
- 3 cups sharp cheddar cheese about 340g, freshly shredded from a block
- 1 cup mozzarella cheese about 113g, freshly shredded
- 3 tbsp butter 45g
- 3 tbsp all-purpose flour 24g
- 2 1/2 cups whole milk 600ml
- 1/2 tsp dry mustard powder 2.5ml
- salt to taste
- black pepper to taste, freshly ground
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, cayenne, salt, and pepper. Pat the ribs dry with paper towels, peel off the back membrane, and firmly press the dry rub onto all sides of the rack.
- Place ribs meat-side down on a roasting pan, wrap tightly in heavy-duty aluminum foil, and bake at 275°F (135°C) for 2.5 to 3 hours until the meat is tender and has pulled back from the tips of the bones.
- Bring a large pot of generously salted water to a boil and cook the elbow macaroni 1–2 minutes short of al dente. Reserve ½ cup of the pasta cooking water, then drain.
- Melt butter in a medium saucepan over medium heat, whisk in flour for 1–2 minutes to form a roux, then gradually whisk in the whole milk until thickened, about 5–7 minutes. Remove from heat, stir in the dry mustard powder, sharp cheddar, and mozzarella until completely smooth; season with salt and pepper.
- Stir the drained macaroni into the cheese sauce, pour into a greased 9x13 inch baking dish, and bake uncovered at 375°F (190°C) for 20–25 minutes until golden and bubbling. Rest for 5 minutes before serving.
- Carefully open the foil, raise the oven to 400°F (200°C), and brush the ribs generously with BBQ sauce. Bake uncovered for 10–15 minutes until the sauce is caramelized and sticky, then rest for 5–10 minutes and slice between the bones to serve.
Notes
- Always remove the thin membrane from the back of the rack before seasoning — it blocks flavor penetration and turns tough when cooked. Slide a knife under one corner and use a paper towel for grip to peel it off cleanly.
- Grate your cheese fresh from a block for the smoothest, creamiest sauce. Pre-shredded cheese is coated with anti-caking agents that cause a grainy texture when melted into the sauce.
- Do not rush the low-and-slow bake. The full 2.5 to 3 hours at 275°F is essential for fall-off-the-bone tenderness. Raising the temperature to save time will result in tough, chewy ribs.
- Apply BBQ sauce only in the final 10–15 minutes of cooking. Adding it earlier will cause the sugars in the sauce to burn and turn bitter during the long bake.
- Season your pasta water generously before adding the macaroni — it should taste noticeably salty. This is the primary opportunity to season the pasta itself from the inside out.
- Reserve half a cup of pasta cooking water before draining. Stir in a splash if the cheese sauce gets too thick after combining it with the macaroni.
- The ribs can be seasoned with the dry rub the night before and refrigerated uncovered overnight to deepen the flavor significantly.
- Store leftover ribs wrapped in foil in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat covered at 300°F for 20–25 minutes, brushing with a little extra BBQ sauce to keep them moist.
- Store leftover mac and cheese in an airtight container for up to 4 days. Add a splash of milk before reheating and warm gently to prevent the sauce from breaking or turning greasy.
- For a crunchy mac and cheese topping, mix half a cup of panko breadcrumbs with 1 tablespoon of melted butter and scatter evenly over the dish before baking.
Nutrition
Serving: 1ServingCalories: 850kcalCarbohydrates: 65gProtein: 42gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 140mgSodium: 980mgPotassium: 520mgFiber: 3gSugar: 12gVitamin A: 20IUVitamin C: 4mgCalcium: 45mgIron: 20mg
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