Southern Grill Dinner: Memphis BBQ Ribs & Smoky Mac ‘n’ Cheese

Allergens

Milk, Wheat

Ingredients

• 2 racks of pork spare ribs
• 2 cups elbow macaroni
• 4 cups sharp Cheddar cheese, shredded
• 1 can (10 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium heat, around 350°F. Season the ribs generously with salt, pepper, smoked paprika, and garlic powder on both sides.
2. Place the ribs on the grill, bone side down, and cook for 1 hour and 45 minutes, turning every 15 minutes and basting with your favorite tangy barbecue sauce.
3. While the ribs are cooking, bring a large pot of water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
4. In a large saucepan, combine the condensed cream of mushroom soup, milk, Cheddar cheese, cooked macaroni, salt, and pepper. Stir over low heat until the cheese is melted and the sauce is smooth. Add more Cheddar if desired for a cheesier dish.
5. When the ribs are done, remove them from the grill and let them rest for 10 minutes before cutting into individual servings. Serve the Memphis BBQ ribs with a side of Smoky Mac 'n' Cheese. Enjoy!

Chef’s Insight

Use a mixture of spices such as paprika, garlic powder, onion powder, and cumin to create your own tangy barbecue sauce.

Notes

This recipe serves as a copycat of the famous street-food classic, but with a unique twist on the barbecue sauce and smoky macaroni 'n' cheese.