BBQ Ribs with Mac Cheese and Corn on the Cob

BBQ Ribs with Mac Cheese and Corn on the Cob: Indulge in the ultimate comfort meal with this BBQ Ribs with Mac & Cheese and Corn on the Cob recipe. Perfectly seasoned, slow-cooked ribs slathered in rich BBQ sauce, creamy homemade mac and cheese, and buttery, grilled corn on the cob come together for a mouthwatering feast. Follow this step-by-step guide to create a delicious and hearty meal for your next gathering.

Ingredients:

For the BBQ Ribs:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon cumin
• 1 cup BBQ sauce (store-bought or homemade)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

For the Mac & Cheese:

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons melted butter (optional, for topping)

For the Corn on the Cob:

2 tablespoons grated Parmesan cheese (optional)
4 ears of corn, husked
4 tablespoons unsalted butter, melted
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)

Instructions:

Step 1: Preparing the Ribs

1. Preheat your oven to 275°F (135°C).
2. Remove the membrane from the back of the ribs by sliding a knife under the thin skin and pulling it off with a paper towel for a better grip.
3. In a small bowl, combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, ground mustard, and cumin.
4. Rub the seasoning mix generously over both sides of the ribs.
5. Wrap the ribs tightly in aluminum foil and place them on a baking sheet.
6. Bake for 2.5 to 3 hours until the ribs are tender and the meat pulls away from the bone easily.

Step 2: Making the BBQ Sauce

1. In a saucepan over medium heat, combine BBQ sauce, apple cider vinegar, Worcestershire sauce, honey, and Dijon mustard.
2. Stir well and let simmer for 10-15 minutes until slightly thickened.
3. Remove from heat and set aside.

Step 3: Finishing the Ribs

1. Preheat your grill to medium-high heat or set your oven to broil.
2. Remove the ribs from the foil and brush them generously with the BBQ sauce.
3. Place the ribs on the grill (or under the broiler) and cook for 5-7 minutes per side, basting with more sauce as needed until caramelized and slightly charred.
4. Remove from heat and let the ribs rest for 5 minutes before slicing.

Step 4: Cooking the Mac & Cheese

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until a roux forms.
3. Slowly add the milk and heavy cream, whisking continuously to prevent lumps.
4. Stir in cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, black pepper, Dijon mustard, and smoked paprika. Stir until the cheese is melted and the sauce is smooth.
5. Add the cooked macaroni to the cheese sauce and stir until well coated.
6. For a baked version, transfer the mac and cheese to a baking dish. Mix panko breadcrumbs with melted butter and sprinkle on top. Bake at 375°F (190°C) for 15-20 minutes until golden brown.

Step 5: Preparing the Corn on the Cob

1. Preheat your grill to medium-high heat.
2. Brush each ear of corn with melted butter and season with salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
3. Grill the corn for 10-15 minutes, turning occasionally until charred and tender.
4. Remove from the grill and sprinkle with grated Parmesan cheese if desired.

Conclusion:

BBQ Ribs with Mac Cheese and Corn on the Cob is the ultimate combination of smoky, cheesy, and buttery goodness. Whether you’re hosting a summer cookout, a family dinner, or just treating yourself to an indulgent meal, this dish delivers on every level. The tender, fall-off-the-bone ribs, creamy and rich mac and cheese, and perfectly grilled corn create a balance of flavors and textures that satisfy every craving. Serve with your favorite sides or a refreshing beverage for a meal that will have everyone coming back for seconds!

FAQs:

What type of ribs should I use for this recipe?

You can use either baby back ribs or St. Louis-style spare ribs. Baby back ribs are more tender and leaner, while St. Louis-style ribs have more fat and flavor.

Can I cook the ribs in the oven instead of grilling?

Yes! You can bake the ribs at 275°F (135°C) for 2.5 to 3 hours wrapped in foil, then broil them for a few minutes to caramelize the sauce.

How do I make the ribs more tender?

For ultra-tender ribs, cook them low and slow (275°F) for a few hours. You can also wrap them in foil with a little apple juice or broth to keep them moist.

Can I make the mac and cheese ahead of time?

Yes! Prepare the mac and cheese and store it in the fridge for up to 3 days. Reheat on the stove with a splash of milk to keep it creamy.

BBQ Ribs Questions

How do I season the ribs?

Use a dry rub made of paprika, garlic powder, onion powder, salt, black pepper, brown sugar, and chili powder. Let the ribs sit for at least 30 minutes, or overnight for deeper flavor.

What’s the best BBQ sauce to use?

You can use your favorite store-bought BBQ sauce or make a homemade one with ketchup, brown sugar, vinegar, Worcestershire sauce, and spices.

Should I remove the membrane from the ribs?

Yes, removing the silver skin from the back of the ribs helps them become more tender and absorb more flavor. Use a knife to lift it and pull it off with a paper towel for grip.

How do I grill the ribs properly?

Grill over indirect heat at 250-275°F (120-135°C) for about 3 hours, then finish with BBQ sauce over direct heat for a caramelized glaze.

Mac & Cheese Questions

What’s the best cheese for mac and cheese?

A mix of sharp cheddar, gouda, and mozzarella creates the best flavor and creaminess. Avoid pre-shredded cheese, as it doesn’t melt as well.

Can I use a different type of pasta?

Yes! While elbow macaroni is traditional, you can use cavatappi, shells, or penne for a fun twist.

How do I make mac and cheese creamier?

Use a cheese sauce made with butter, flour, milk, and cheese. Adding a little cream cheese or evaporated milk also makes it extra creamy.

Corn on the Cob Questions

What’s the best way to cook corn on the cob?

You can boil, grill, or bake it:

• Boiling: 5-7 minutes in salted water.
• Grilling: 10-15 minutes, turning occasionally.
• Baking: 20 minutes at 375°F (190°C) wrapped in foil with butter.

How do I add extra flavor to the corn?

Brush with butter, garlic, parmesan, or chili powder after cooking for a delicious upgrade.

Can I cook the corn in advance?

Yes, but it’s best fresh. To reheat, wrap in foil and warm in the oven at 300°F (150°C) for about 10 minutes.

Storage & Reheating

How do I store leftover ribs?

Wrap in foil or store in an airtight container in the fridge for up to 4 days.

What’s the best way to reheat ribs?

Reheat in the oven at 300°F (150°C) for 20-30 minutes, covered with foil to prevent drying out.

Can I freeze leftover mac and cheese?

Yes! Store in an airtight container and freeze for up to 2 months. Reheat with a little milk to restore creaminess.

How do I keep corn on the cob fresh?

Store unshucked corn in the fridge for up to 5 days. Once cooked, wrap in foil and refrigerate for 2-3 days.