BBQ Ribs, Mac 'n Cheese Cornbread

20 INGREDIENTS • 15 STEPS • 4HRS

BBQ Ribs, Mac 'n Cheese Cornbread

Recipe

Here is what you get when you mix BBQ pork spare ribs with a homemade mac n cheese and turn it into a kicked up cornbread you won't soon forget!

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BBQ Ribs, Mac 'n Cheese Cornbread

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Here is what you get when you mix BBQ pork spare ribs with a homemade mac n cheese and turn it into a kicked up cornbread you won't soon forget!

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

4HRS

Total Time

$11.15

Cost Per Serving

Ingredients

Servings

4

us / metric

1 rack

Pork Ribs

to taste

Barbecue Rub

to taste

Barbecue Sauce

6 oz

1 3/4 cups

All-Purpose Flour

12 cups

2 cups

Sharp Cheddar Cheese

4 cups

Pepper Jack Cheese, shredded

1 lb

Elbow Macaroni

2 cups

Cream Cheese, softened

to taste

Ground Black Pepper

1/3 cup

Butter, melted

1 1/2 cups

2

Sponsored

Eggland's Best Classic Eggs

1 cup

Cornmeal

1 Tbsp

Granulated Sugar

1 tsp

Baking Powder

1 tsp

Baking Soda

1/4 tsp

1

Jalapeño Pepper, cored, deseeded, diced

Nutrition Per Serving

VIEW ALL

Calories

2727

Fat

167.9 g

Protein

100.8 g

Carbs

205.5 g

Love This Recipe?

BBQ Ribs, Mac 'n Cheese Cornbread

Save

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

Cooking Instructions

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step 1

Season the Pork Ribs (1 rack) with Barbecue Rub (to taste) and place on the smoker. Cook at 250 degrees F (120 degrees C).

step 2

After about 2 hours glaze the ribs with Barbecue Sauce (to taste). Add another coat of sauce every 30-45 minutes until done.

step 3

Remove the rack of ribs and wrap in aluminum foil and let them cool. Once cooled, remove the meat from the bones and dice it up into another bowl.

step 4

Meanwhile, in a sauce pot add Butter (6 oz) melt butter and add All-Purpose Flour (1 cup). Mix well and add in the Milk (12 cups) a little at a time while bringing the heat up to boil.

step 5

Next add the Sharp Cheddar Cheese (2 cups) and Pepper Jack Cheese (4 cups) and melt it in. Add in Cream Cheese (2 cups) and stir to melt it. Season with Ground Black Pepper (to taste).

step 6

Cook the Elbow Macaroni (1 lb) according to package directions till al dente. Once done, drain and ladle in the béchamel sauce.

step 7

Mix in the diced rib meat.

step 8

Preheat the oven at 425 degrees F (220 degrees C).

step 9

To make the cornbread, in a large bowl add in Butter (1/3 cup), Buttermilk (1 1/2 cups), Eggland's Best Classic Eggs (2) and give it a good whisk.

step 10

In another bowl mix the Cornmeal (1 cup), Granulated Sugar (1 Tbsp), All-Purpose Flour (3/4 cup), Baking Powder (1 tsp), Baking Soda (1 tsp) and Salt (1/4 tsp).

step 11

Add the wet ingredients into the dry and give it a good mix.

step 12

Incorporate the macaroni and cheese into the cornbread mixture along with the Jalapeño Pepper (1).

step 13

In a hot cast iron skillet with oil add in the cornbread mixture and spread out it.

step 14

Bake the cornbread in the preheated oven for about 25 minutes. Probe it with a toothpick to make sure its done.

step 15

After you remove it from the oven let it cool for about 10-15 minutes. Serve and enjoy!

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