Teriyaki Ribs with Cauliflower, Mac & Cheese - Innit

Ingredients

4 Servings

Meat & Seafood

  • Pork Back Rib 2 1/2 pounds

Packaged Products

  • Hoisin Sauce 2 tablespoons

Spices

  • Kosher Salt 5 teaspoons

  • Black Pepper 2 pinches

Produce

  • Ginger 1

  • Thyme 1 sprig

  • Red Chili Pepper 1/2

  • Chives 1 tablespoon

  • Cauliflower 1 head

  • Garlic Clove 6 cloves

Dry Goods

  • All Purpose Flour 1/4 cup

  • Macaroni 1 cup

Pantry

  • Ketchup 2 tablespoons

  • Low Sodium Soy Sauce 1/2 cup

  • Light Brown Sugar 2 tablespoons

  • Olive Oil 1/3 cup

Dairy & Eggs

  • Unsalted Butter 2 tablespoons

  • Whole Milk 1 cup

  • Muenster Cheese 1 cup

  • Heavy Cream 1 cup

Canned/Bottled Goods

  • Rice Wine Vinegar 1 1/2 tablespoons

Beverage

  • Grapefruit Juice 1/2 cup

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 Clove
    • 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 Whole Milk
    • 1 sprig Thyme
    • 2 cloves, smashed Garlic Clove
    • 2 tablespoons 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 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 Clove
  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 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