Ingredients
4 ServingsMeat & Seafood
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Baby Back Rib 1.4 kg
Dry Goods
-
Plain Flour 30 g
-
Macaroni 120 g
Pantry
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Olive Oil 2 Tbsp
-
Black Pepper 1 1/4 tsp
Produce
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Chives 1 Tbsp
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Garlic Cloves 2
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Fresh Thyme 1 sprig
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Broccoli 2 heads
Canned/Bottled Goods
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Barbecue Sauce 180 ml
Dairy & Eggs
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Unsalted Butter 2 Tbsp
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Double Cream 120 g
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Monterey Jack & Cheddar Cheese 110 g
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Whole Milk 240 ml
Spices
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Salt 1 Tbsp
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Red Pepper Flakes 1/2 tsp
Preparation
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Cook Ribs
Season ribs on all sides. Place in oven bone side up on top oven rack. Start to cook ribs.
- 1 tsp Salt
- 2 Tbsp Olive Oil
- 1.4 kg Baby Back Rib
- 1 pinch Black Pepper
-
Cook Pasta
Cook the macaroni in boiling salted water until al dente. Drain pasta & set aside.
- 1 tsp Salt
- 120 g Macaroni
- 710 ml Water
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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
- 120 g Double Cream
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Finish Mac & Cheese Sauce
Turn off heat, remove garlic & thyme. Add cheese, salt, pepper, and olive oil. Fold in cooked macaroni and chives.
- 1 Tbsp , minced Chives
- 1 pinch Black Pepper
- 120 g Macaroni
- 1/2 tsp Salt
- 110 g , shredded Monterey Jack & Cheddar Cheese
-
Flip Ribs & Cook Veg
Prepare broccoli & season on baking tray with oil, salt, pepper & red pepper flakes. Once the rib's first cook sequence is up, flip the ribs to bone side down. Baste with BBQ sauce and place back in the oven. Place the broccoli on the oven rack below the ribs. Start the next cook sequence.
- 2 heads , sliced Broccoli
- 1/2 tsp Red Pepper Flakes
- to coat Olive Oil
- 1/2 tsp Salt
- 1 pinch Black Pepper
- 180 ml Barbecue Sauce
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Serve & Enjoy!
Pair with good music.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 1090 kcal | |
Total Fat | 67 g | 86% |
Total Saturated Fat | 31 g | 154% |
Unsaturated Fat | 36 g | |
Cholesterol | 230 mg | 77% |
Sodium | 2680 mg | 120% |
Total Carbohydrate | 57 g | 21% |
Fiber Total Dietary | 3 g | 11% |
Sugars Total | 23 g | |
Protein | 58 g | 116% |
Vitamin C | 38 mg | 45% |
Calcium Ca | 417 mg | 30% |
By Innit Culinary Team