Teriyaki Ribs with Cauliflower, Mac & Cheese - Innit

Ingredients

4 Servings

Meat & Seafood

  • Pork Back Rib 2 1/2 lb

Packaged Products

  • Rice Wine Vinegar 1 1/2 Tbsp

  • Hoisin Sauce 2 Tbsp

Pantry

  • Tomato Ketchup 2 Tbsp

  • Low Sodium Soy Sauce 1/2 cup

  • Light Brown Sugar 2 Tbsp

  • Olive Oil 1/3 cup

Produce

  • Fresh Ginger 1

  • Fresh Thyme 1 sprig

  • Red Chili 1/2

  • Fresh Chives 1 Tbsp

  • Cauliflower 1 head

  • Garlic Cloves 6

Dry Goods

  • All Purpose Flour 1/4 cup

  • Macaroni 1 cup

Beverage

  • Grapefruit Juice 1/2 cup

Dairy & Eggs

  • Unsalted Butter 2 Tbsp

  • Whole Milk 1 cup

  • Muenster Cheese 1 cup

  • Heavy Cream 1 cup

Spices

  • Kosher Salt 5 tsp

  • Black Pepper 2 pinches

Preparation

  1. Flavor Creation

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

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

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  3. Cook Pasta

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

    • 2 tsp Kosher Salt
    • 1 cup Macaroni
    • 3 cups Water
  4. Bake Ribs

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

    • 1/2 Tbsp Kosher Salt
    • 2 Tbsp Olive Oil
    • 2 1/2 lb Pork Back Rib
    • 1 pinch Black Pepper
  5. Start Mac & Cheese Sauce

    In a medium saucepan, melt butter over medium heat; add in flour & whisk until combined. Gradually add in milk & heavy cream & whisk until smooth. Add thyme & garlic. Stir constantly over low heat for 10 minutes, until thickened or coats the back of a spoon.

    • 1/4 cup All Purpose Flour
    • 1 cup Whole Milk
    • 1 sprig Fresh Thyme
    • 2 Garlic Cloves
    • 2 Tbsp Unsalted Butter
    • 1 cup Heavy Cream
  6. Finish Mac & Cheese Sauce

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

    • 1 Tbsp, minced Fresh Chives
    • 1 pinch Black Pepper
    • 1 cup Macaroni
    • 1/2 tsp Kosher Salt
    • 1 cup, shredded Muenster Cheese
  7. Cook Cauliflower

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

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

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

    • 2 1/2 lb Pork Back Rib
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 1110 kcal  
Total Fat 70.0 g 90%
Total Saturated Fat 30.0 g 150%
Unsaturated Fat 40 g  
Cholesterol 205 mg 69%
Sodium 4550 mg 200%
Total Carbohydrate 59 g 21%
Fiber Total Dietary 5 g 17%
Sugars Total 19 g  
Excellent Source: Protein 54 g 109%
Excellent Source: Vitamin C 84 mg 90%
Calcium Ca 420 mg 30%
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By Innit Culinary Team