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BBQ Baby Back Ribs & Cheesy Buffalo Mac

BBQ Baby Back Ribs & Cheesy Buffalo Mac

with Buttermilk Ranch Slaw

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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.

Tags:4 ServingsSpicy
Allergens:EggsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Scallions

1.5 ounce

Ranch Dressing

(ContainsEggs, Milk)

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

8 ounce

Coleslaw Mix

2 unit

BBQ Baby Back Ribs

6 ounce

Cavatappi Pasta

(ContainsWheat)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

14.4 g

Frank's RedHot® Original Seasoning Blend

8 ounce

Cream Sauce Base

(ContainsMilk)

2 tablespoon

Cream Cheese

(ContainsMilk)

½ cup

Pepper Jack Cheese

(ContainsMilk)

½ cup

White Cheddar Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5774 kJ
Calories1380 kcal
Fat77 g
Saturated Fat33 g
Carbohydrate112 g
Sugar63 g
Dietary Fiber3 g
Protein60 g
Cholesterol265 mg
Sodium2440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Bowl
Medium Pot
Small Bowl
Strainer
Whisk
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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).

4

• 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.

5

• 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.

6

• 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.