Teriyaki Ribs with Cauliflower, Mac & Cheese - Innit

Ingredients

4 Servings

Meat & Seafood

  • Pork Back Rib 2 1/2 pounds

Dry Goods

  • All Purpose Flour 1/4 cup

  • Macaroni 1 cup

  • Hoisin Sauce 2 tablespoons

Pantry

  • Ketchup 2 tablespoons

  • Low Sodium Soy Sauce 1/2 cup

  • Light Brown Sugar 2 tablespoons

  • Olive Oil 1/3 cup

Produce

  • Ginger 1

  • Thyme 1 sprig

  • Red Chili Pepper 1/2

  • Chives 1 tablespoon

  • Cauliflower 1 head

  • Garlic 6 cloves

Canned/Bottled Goods

  • Rice Wine Vinegar 1 1/2 tablespoons

Beverage

  • Grapefruit Juice 1/2 cup

Dairy & Eggs

  • Butter 2 tablespoons

  • Milk 1 cup

  • Muenster Cheese 1 cup

  • Heavy Cream 1 cup

Spices

  • Kosher Salt 5 teaspoons

  • 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 tablespoons Rice Wine Vinegar
    • 2 cloves Garlic
    • 2 tablespoons Light Brown Sugar
    • 1/2 cup Low Sodium Soy Sauce
    • 2 tablespoons Hoisin Sauce
    • 1, grated Ginger
    • 1 tablespoon Olive Oil
    • 1/2 Red Chili Pepper
    • 2 tablespoons Ketchup
  2. Preheat

    Preheat the oven to 425 F. 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 teaspoons 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 tablespoon Kosher Salt
    • 2 tablespoons Olive Oil
    • 2 1/2 pounds 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 Milk
    • 1 sprig Thyme
    • 2 cloves, smashed Garlic
    • 2 tablespoons 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 tablespoon, minced Chives
    • 1 pinch Black Pepper
    • 1 cup Macaroni
    • 1/2 teaspoon 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 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 2 cloves, sliced Garlic
  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 pounds Pork Back Rib
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 1120 kcal  
Total Fat 70.0 g 90%
Total Saturated Fat 30.0 g 150%
Unsaturated Fat 40 g  
Cholesterol 205 mg 69%
Sodium 4820 mg 210%
Total Carbohydrate 60 g 22%
Fiber Total Dietary 5 g 17%
Sugars Total 19 g  
Excellent Source: Protein 55 g 110%
Excellent Source: Vitamin C 84 mg 90%
Calcium Ca 422 mg 30%
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By Innit Culinary Team