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BBQ Ribs with Baked Macaroni and Cheese
There's so much to adore about this dish, but we especially love the interplay of all the different textures. The flavorful ribs are saucy and sticky from the barbecue sauce, the baked macaroni & cheese is crispy and creamy, and then you get the cold, crunch from the cucumber salad— no matter what bite you get, you can't go wrong! This is the ultimate summer comfort food, Pat's way.
Nutritional facts
Protein
45g
Carbs
110g
Calories
940
Fat
37g
Ingredients
Pork Ribs, Canola and Olive Oil Blend, BBQ Sauce, All Purpose Flour, Butter, Himalayan Pink Salt, Dill, Onion Powder, Garlic Powder, Black Pepper, Cumin, Garlic, White Wine Vinegar, Sugar, Onion, Worcestershire Sauce, Kosher Salt, Cucumber, BBQ Sauce, White Cheddar Cheese, Smoked Paprika, Whole Milk, Elbow Pasta, Paprika
Reviews
3.9
Based on 41 reviews
Very tasty with the cucumber salad giving a nice fresh counterpoint
Ana Borger-Greco · 12/19/22
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About Pat LaFrieda
Pat LaFrieda has been a Meat Purveyor his entire life, selecting the highest quality for the World’s Best Restaurants. He has changed the burger industry by following his Grandfather’s recipes for specialty blends to include Shake Shack, Minetta Tavern and Capital Burger. For the first time, diners will get to experience these creations delivered to their homes.Writer of Esquire’s Cook Book of the year, Pat categorized every cut of meat to include the perfect cooking instructions for preparing each. He has learned these techniques from over the 1,600 restaurants he consults and services daily. This includes having roasted an entire 850lb steer whole in a Caha China Box which Pat Sr built himself which was 12 feet longFollowing three generations of Italian Sausage making, Pat LaFrieda has created the best combination of fennel and pork in America. These sausages are served Nationally in America’s greatest restaurants.Pat LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY and Benjamin’s Steakhouse. In 2020, he completed construction of the World’s largest Dry Aged room, boasting 15,000 primals at almost 25lbs each. His steak sandwiches are the top selling food items at Citi Field, the US Open, Pennsy and TimeOut NY.
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