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RECIPE
20 INGREDIENTS15 STEPS4hr

BBQ Ribs, Mac 'n Cheese Cornbread

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!
BBQ Ribs, Mac 'n Cheese Cornbread Recipe | SideChef
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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!
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
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Fulfilled by
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
4hr
Total Time
$8.67
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 rack
Pork Ribs
to taste
Barbecue Rub
to taste
Barbecue Sauce
2/3 cup
1 3/4 cups
12 cups
2 cups
Sharp Cheddar Cheese
4 cups
Pepper Jack Cheese , shredded
4 1/2 cups
Elbow Macaroni
2 cups
Cream Cheese , softened
1/3 cup
Butter , melted
1 1/2 cups
Buttermilk
1 cup
Cornmeal
1/2 Tbsp
Baking Powder
1/2 Tbsp
Baking Soda
1/4 tsp
1
Jalapeño Pepper , cored, deseeded, diced
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Nutrition Per Serving

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CALORIES
3380
FAT
207.8 g
PROTEIN
172.5 g
CARBS
202.8 g

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 (2/3 cup) 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 (4 1/2 cups) 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) , 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 (1/2 Tbsp) , Baking Soda (1/2 Tbsp) 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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Nutrition Per Serving
Calories
3380
% Daily Value*
Fat
207.8 g
266%
Saturated Fat
111.9 g
560%
Trans Fat
1.6 g
--
Cholesterol
764.9 mg
255%
Carbohydrates
202.8 g
74%
Fiber
7.8 g
28%
Sugars
58.0 g
--
Protein
172.5 g
345%
Sodium
3259.7 mg
142%
Vitamin D
4.1 µg
20%
Calcium
2436.0 mg
187%
Iron
9.6 mg
53%
Potassium
1625.9 mg
35%
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