Southern Grill Dinner: Memphis-Style BBQ Pork Ribs, Creamy Mac & Cheese, and Cornbread Waffles

Allergens

Dairy, Gluten

Ingredients

• 4 pounds pork baby back ribs 1 cup Memphis
• style BBQ sauce (see recipe below) 12 ounces elbow macaroni 4 tablespoons unsalted butter 4 tablespoons all
• purpose flour 3 cups whole milk Salt and pepper, to taste 1 cup shredded sharp cheddar cheese 1 cup panko breadcrumbs 2 tablespoons granulated sugar 1 teaspoon baking powder 1 cup yellow cornmeal 1 cup buttermilk 2 large eggs

Instructions

1. Preheat your grill to medium high heat (350°F). Season the ribs with salt and pepper, then grill for 2 hours or until tender and cooked through, basting frequently with BBQ sauce. Rest for 10 minutes before cutting into portions.
2. Cook macaroni al dente according to package instructions drain well. Melt butter in a large pot over medium heat. Whisk in flour until smooth. Gradually whisk in milk, stirring constantly until thickened and bubbly. Stir in salt, pepper, cheddar cheese, and cooked macaroni.
3. In a separate bowl, mix panko breadcrumbs, sugar, baking powder, and cornmeal. In another bowl, whisk together buttermilk and eggs. Combine wet ingredients into dry ingredients until just mixed. Drop spoonfuls onto a hot grill and cook until golden brown and cooked through, about 5 minutes per side.

Chef’s Insight

Memphis-style BBQ is all about balance - sweet, tangy, smoky flavors that meld together to create an unforgettable dining experience.

Notes

This recipe is perfect for a weekend dinner party or game-day feast with friends and family.