BBQ Ribs & Buffalo Mac ’N’ Cheese
with Creamy Slaw
Ready to serve a full-on feast to 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, you’ll serve up sticky, saucy baby back ribs and a creamy hot sauce 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1.5 tablespoon
Sour Cream
(Contains Milk)
1 unit
Frank's Hot Sauce
4 ounce
Shredded Red Cabbage
1 unit
BBQ Baby Back Ribs
6 ounce
Cavatappi Pasta
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ ounce
Frank's 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)
5 teaspoon
White Wine Vinegar
Not included in your delivery
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
1.5 teaspoon
Sugar
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 produce. • Trim and thinly slice scallions, separating whites from greens. • In a medium bowl, combine scallion whites, sour cream, half the vinegar (all for 4 servings), 1½ tsp sugar (3 tsp for 4), and a dash or two of Frank’s hot sauce (save the rest for serving). Add cabbage 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, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water, then drain. Keep empty pot handy for 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. • 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-8- inch 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 Frank’s hot sauce.
Pork Ribs are fully cooked when internal temperature reaches 165°.
