Ingredients

4 Servings

Meat & Seafood

  • Baby Back Rib 1.1 kg

Packaged Products

  • Hoisin Sauce 2 Tbsp

Spices

  • Salt 5 tsp

  • Black Pepper 2 pinches

Produce

  • Chives 1 Tbsp

  • Red Chilli 1/2

  • Ginger Root 1

  • Cauliflower 1 head

  • Fresh Thyme 1 sprig

  • Garlic Cloves 6

Dry Goods

  • Plain Flour 30 g

  • Macaroni 120 g

Pantry

  • Olive Oil 74 ml

  • Tomato Ketchup 2 Tbsp

  • Low Sodium Soy Sauce 120 ml

  • Light Brown Sugar 2 Tbsp

Dairy & Eggs

  • Whole Milk 240 ml

  • Double Cream 240 ml

  • Unsalted Butter 2 Tbsp

  • Muenster Cheese 110 g

Canned/Bottled Goods

  • Rice Wine Vinegar 1 1/2 Tbsp

Beverage

  • Grapefruit Juice 120 ml

Preparation

  1. Flavour Creation

    Prepare ingredients. Add all ingredients to a saucepan. Simmer over low heat until slightly thickened, for about 10 minutes. Strain.

    • 120 ml Grapefruit Juice
    • 1 1/2 Tbsp Rice Wine Vinegar
    • 2 Garlic Cloves
    • 2 Tbsp Light Brown Sugar
    • 120 ml Low Sodium Soy Sauce
    • 2 Tbsp Hoisin Sauce
    • 1, grated Ginger Root
    • 1 Tbsp Olive Oil
    • 1/2 Red Chilli
    • 2 Tbsp Tomato Ketchup
  2. Preheat

    Preheat the oven to 220C.

    Connect Oven
  3. Cook Pasta

    Cook the macaroni in boiling salted water until al dente. Drain pasta & set aside.

    • 2 tsp Salt
    • 120 g Macaroni
    • 710 ml Water
  4. Cook Ribs

    Season ribs on all sides. Cook for 45 minutes, bone side up.

    • 1/2 Tbsp Salt
    • 2 Tbsp Olive Oil
    • 1.1 kg Baby Back Rib
    • 1 pinch Black Pepper
  5. Start Mac & Cheese Sauce

    In a medium saucepan, melt butter over medium heat; add in flour and whisk until mixture is light brown in color. Gradually add in milk & double cream and whisk until smooth. Add thyme & garlic. Stir constantly over low heat for 10 minutes, until thickened or coating the back of a spoon.

    • 30 g Plain Flour
    • 240 ml Whole Milk
    • 1 sprig Fresh Thyme
    • 2, smashed Garlic Cloves
    • 2 Tbsp Unsalted Butter
    • 240 ml Double Cream
  6. Finish Mac & Cheese Sauce

    Turn off heat, remove garlic & thyme. Add cheese, salt, pepper, & chives. Fold in cooked macaroni.

    • 1 Tbsp, minced Chives
    • 1 pinch Black Pepper
    • 120 g Macaroni
    • 1/2 tsp Salt
    • 110 g, shredded Muenster Cheese
  7. Cook Cauliflower

    Toss or coat cauliflower & garlic with olive oil. Season with salt. Cook for 25 minutes.

    • 1 head, small florets Cauliflower
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 2, sliced Garlic Cloves
  8. Flip Ribs

    Remove baking tray from oven. Flip ribs bone-side down and continue to cook for 10 minutes. Remove from oven and let rest for 5 minutes.

    • 1.1 kg Baby Back Rib
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 1100 kcal  
Total Fat 70.0 g 90%
Total Saturated Fat 30.0 g 148%
Unsaturated Fat 40 g  
Cholesterol 200 mg 67%
Sodium 4560 mg 200%
Total Carbohydrate 59 g 21%
Fiber Total Dietary 5 g 17%
Sugars Total 19 g  
Protein 53 g 107%
Vitamin C 84 mg 90%
Calcium Ca 414 mg 30%
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By Innit Culinary Team