BBQ Pork Back Ribs with Mac and Cheese Salad
Tender, baked ribs, seared, sauced and finished on a barbecue, served with country-style macaroni salad dressed up with tangy cheese, pickles, vegetables and a creamy dressing. Round out the meal by serving the ribs and salad with corn on the cob.
Recipe - Quality Foods
BBQ Pork Back Ribs with Mac and Cheese Salad
Prep Time40 Minutes
Servings6
Cook Time120 Minutes
Ingredients
2 cups elbow macaroni
1 cup mayonnaise
1/3 cup sour cream
2 Tbsp yellow prepared mustard
2 Tbsp cider vinegar
2 tsp honey
a few splashes of Tabasco or other hot pepper sauce and Worcestershire sauce
salt and freshly ground black pepper, to taste
150 grams aged cheddar cheese, cut into small cubes (about 1 1/4 cups)
1 medium rib of celery, finely diced
3 green onions, thinly sliced
1 medium carrot, grated
2 medium dill pickles, finely chopped
1/4 cup chopped parsley
1 tsp smoked paprika
1 tsp chili powder
1 tsp oregano
1 tsp ground cumin
3 large, meaty, full racks of pork back ribs (each about 850 to 950 grams)
vegetable oil or vegetable oil spray
your favourite barbecue sauce, to taste
Directions
- To make salad, bring a large of pot of lightly salted water to a simmer over medium, medium-high heat. Add the macaroni, return to a simmer, and cook until just tender, about 8 to 10 minutes. Drain macaroni well, cool in ice-cold water, and then drain well again. Place mayonnaise, sour cream, mustard, vinegar, honey, Tabasco, Worcestershire, salt and pepper in a salad bowl and whisk to combine. Add the macaroni, cheese, celery, onion, carrot, pickles and parsley and mix to combine. Cover and refrigerate salad until needed. It can be made many hours before serving.
- To cook ribs, preheat oven to 325 F. Combine paprika, chili powder, oregano and cumin in a small bowl. Tear six, 18-inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, creating six half-rack portions. Pat ribs dry with paper towel. Lightly oil the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Sprinkle and rub ribs with the paprika mixture and salt and pepper. Package up and seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 100 minutes, or until very tender.
- When ribs have done baking, preheat a barbecue to medium-high. Remove ribs from the foil, set on the barbecue and grill them until nicely charred, about 3 to 5 minutes per side. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook 1 minute more. Serve ribs with the mac and cheese salad.
40 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Western Family - Macaroni Pasta, 900 Gram
$3.99$0.44/100g
Western Family - Real Mayonnaise, 890 Millilitre
$6.69$0.75/100ml
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
$4.79$0.96/100ml
French's - Classic Yellow Mustard, 400 Millilitre
$2.69 was $3.49$0.67/100ml
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
$12.49$1.32/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre
$7.79$5.49/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Deli Fresh - Extra Mature Cheddar Cheese M.F.32% Moist 39%, 200 Gram
$8.98 avg/ea$4.49/100g
Celery - Bunch, Fresh, 675 Gram
$5.64 avg/ea$0.84/100g
Not Available
Carrots - Cello Bag, 3lb, 3 Pound
$4.49 was $4.99$0.33/100g
Western Family - Sweet Gherkins Pickles, 375 Millilitre
$3.89$1.04/100ml
Parsley - Italian, Fresh, 1 Each
$2.49
Mccormick - Smoked Paprika, 40 Gram
$5.89 was $6.19$14.73/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Simply Organic - Oregano Leaf, 21 Gram
$6.99$33.29/100g
Club House - Organic Ground Cumin, 40 Gram
$3.69$9.23/100g
Quality Foods - Fresh Canadian Pork Back Ribs, 1 Pound
$10.49/lb$2.31/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.69 was $10.99$0.91/100ml
Jack Daniel's - Sweet & Spicy BBQ Sauce, 473 Millilitre
$8.49$1.79/100ml
Directions
- To make salad, bring a large of pot of lightly salted water to a simmer over medium, medium-high heat. Add the macaroni, return to a simmer, and cook until just tender, about 8 to 10 minutes. Drain macaroni well, cool in ice-cold water, and then drain well again. Place mayonnaise, sour cream, mustard, vinegar, honey, Tabasco, Worcestershire, salt and pepper in a salad bowl and whisk to combine. Add the macaroni, cheese, celery, onion, carrot, pickles and parsley and mix to combine. Cover and refrigerate salad until needed. It can be made many hours before serving.
- To cook ribs, preheat oven to 325 F. Combine paprika, chili powder, oregano and cumin in a small bowl. Tear six, 18-inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, creating six half-rack portions. Pat ribs dry with paper towel. Lightly oil the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Sprinkle and rub ribs with the paprika mixture and salt and pepper. Package up and seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 100 minutes, or until very tender.
- When ribs have done baking, preheat a barbecue to medium-high. Remove ribs from the foil, set on the barbecue and grill them until nicely charred, about 3 to 5 minutes per side. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook 1 minute more. Serve ribs with the mac and cheese salad.