Pork spare ribs with Southern mac ’n’ cheese and roasted carrots for four
Soy-Free, Protein Plus
4 Servings, 1000 Calories/Serving
Enjoy all the flavors of a cookout, with a fraction of the effort. Just roast tender, pre-cooked pork ribs slathered in tangy BBQ sauce with delicious Cajun-spiced carrots in the oven, while creamy mac ’n’ cheese comes together fast on the stovetop.
Ingredients: 2 packages fully-cooked pork spare ribs (about ¾ pound each), 2 or 3 organic carrots (about 9 ounces), Cajun spice blend, Barbecue sauce, ¼ pound roasted red peppers, 2 tablespoons pickled jalapeños, ½ pound macaroni, Béchamel sauce, Cream cheese spread, Calabrian garlic confit, 1 cup grated cheddar
Instructions
1
Start the ribs
Heat the oven to 400° F.
Line a sheet pan with foil. Using your fingers, sprinkle the ribs with ¼ cup water. Place the ribs on a sheet of foil; bring the opposite sides of the foil to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal. Place on the prepared sheet pan and bake for 18 minutes. Meanwhile, prepare the carrots.
2
Prep and roast the carrots
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
On another sheet pan, drizzle the carrots with 1 tablespoon oil, season with the Cajun spice blend, and toss to coat. Spread the carrots in an even layer and roast until tender, about 15 minutes. Remove from the oven and set aside.
3
Finish the ribs
Remove the ribs from the oven and carefully unwrap the foil packet. Spread the barbecue sauce over the ribs, return to the oven, and cook, unwrapped, until the ribs are glazed on top and cooked through, 5 to 7 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 165º F. Remove from the oven and let cool slightly, then cut into portions.
While the ribs and carrots are cooking, prepare the remaining ingredients and the mac ’n’ cheese.
4
Prep the remaining ingredients; start the mac ’n’ cheese
Bring a medium sauce pot of generously salted water to a boil.
- Chop the roasted red peppers into ¼-inch-pieces, reserving the liquid.
- Finely chop the jalapeños, reserving the liquid. Wash your hands after handling.
To the pot of boiling water, add the macaroni and cook until just tender, 9 to 11 minutes. Drain, reserving ½ cup pasta cooking water.
5
Finish the mac ’n’ cheese
In the pot used for the macaroni, bring the béchamel sauce to a simmer over medium heat. Add the cream cheese spread, Calabrian garlic confit, and the roasted red peppers and jalapeños with their liquid, then gently stir in the cheddar and cooked macaroni. Remove from the heat and stir in as much reserved pasta water as you like to reach desired consistency.
6
Serve
Transfer the ribs, carrots, and mac ’n’ cheese to individual plates and serve.
Kids Can!
- Line the sheet pan with foil.
- Season the carrots.
- Time the cooking.
Contains: Milk, Wheat
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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