BBQ Baby Back Ribs & Cheesy Buffalo Mac
with Buttermilk Ranch Slaw
Ready to serve up a full-on feast of a cookout for your lucky friends and family? (Or just for yourself, with a banquet’s-worth of leftovers? Hey, that sounds pretty great to us, too.) Here, we send you all the fixin’s so you can spend less time planning, shopping, and cooking—and more time around the dinner table. You’ll serve up sticky, saucy baby back ribs and a creamy buttermilk ranch slaw, plus an epic take on mac ’n’ cheese with cavatappi noodles, Buffalo seasoning, pepper jack, white cheddar, and a spiced panko crust. If that’s not a perfect evening, we don’t know what is.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1.5 ounce
Ranch Dressing
(Contains Eggs, Milk)
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
8 ounce
Coleslaw Mix
2 unit
BBQ Baby Back Ribs
6 ounce
Cavatappi Pasta
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
14.4 g
Frank's RedHot® Original Seasoning Blend
8 ounce
Cream Sauce Base
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Pepper Jack Cheese
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
Not included in your delivery
Kosher Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Line a baking sheet with foil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. • In a medium bowl, combine scallion whites, ranch dressing, sour cream, and a dash or two of hot sauce (save the rest for serving). Add coleslaw mix and toss to combine. Season with salt and pepper. Refrigerate until ready to serve.
• Place ribs* on prepared sheet; spread tops with any remaining sauce from package. Tightly cover with foil. • Bake on middle rack until ribs are warmed through and sauce is lightly caramelized at the edges, 22-25 minutes.
• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy for the next step. • Meanwhile, place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and 2 tsp Frank’s Seasoning (you’ll use the rest in the next step).
• Return pot used for pasta to medium heat. Add cream sauce base, cream cheese, and remaining Frank’s Seasoning. TIP: Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides. • Bring sauce to a simmer and whisk until smooth, 1-2 minutes. • Reduce heat to low and whisk in pepper jack and cheddar until melted and smooth.
• Stir drained cavatappi into pot with cheese sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Transfer mac ’n’ cheese to an 8-by-8inch baking dish, then sprinkle with seasoned panko. • Bake on top rack until browned and crispy, 5-7 minutes. TIP: For a crispier crust, broil mac ’n’ cheese for 1-2 minutes more.
• Carefully remove and discard foil covering ribs. Transfer ribs to a cutting board and cut into individual pieces. • Divide ribs, slaw, and mac ’n’ cheese between plates. Top ribs with any remaining sauce from sheet. Sprinkle with scallion greens and serve with remaining hot sauce.
