Rib Crown Stuffed with Mac ‘N' Cheese
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Sandra Foodie Créative
Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation.ingredients
- 2 racks pork ribs
- 60 ml (1/4 cup) BBQ chicken seasoning (of your choice)
- 60 ml (1/4 cup) mustard
- 125 ml (1/2 cup) your favourite BBQ sauce
- 250 ml (1 cup) your favourite beer
Mac 'n' cheese:
- 500 ml (2 cups) short pasta
- 60 ml (1/4 cup) butter
- 60 ml (1/4 cup) flour
- 500 ml (2 cups) orange grated cheddar
- 500 ml (2 cups) milk
- Salt and pepper
- Crispy fried onion bits
- Finely minced chives
instructions
- Preheat smoker or oven to 275°F.
- Remove membrane from ribs.
- Spread mustard over all sides of ribs and sprinkle with spice mix.
- Using butcher's string, make a crown with the inside of the ribs facing outwards.
- Bake for about 90 minutes. Place ribs in an aluminum pan, pour the beer in the bottom and wrap in aluminum foil.
- Return to smoker for about 2 hours.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta.
- In another pot, melt the butter. Then add the flour and cook stirring constantly for at least 1 minute.
- Add a bit of milk and whisk vigorously. Pour in remaining milk and bring to a boil.
- Add cheese to sauce and melt completely. Combine the sauce with the pasta.
- Unwrap the ribs, brush with BBQ sauce and return to the smoker for 30 minutes.
- Place rib crown on a serving platter, fill with mac 'n' cheese and top with crispy fried onion and chives.