BBQ Ribs, Mac and Cheese, Lemon Pepper Corn & Rolls
BBQ Ribs, Mac and Cheese, Lemon Pepper Corn & Rolls
Ingredients
For the BBQ Ribs
- 2 pounds pork ribs, baby back or spare ribs
- 2 tablespoons yellow mustard
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons brown sugar, packed
- 1 teaspoon salt
- 1/2 cup apple cider vinegar, in a spray bottle
- 1/4 cup butter, sliced into pats
- 1 cup Sweet Baby Ray's BBQ sauce
- 1/4 cup honey
For the Mac and Cheese
- 1 pound elbow macaroni
- 1/2 cup butter
- 1 1/2 cups heavy cream
- 3 cups shredded cheddar cheese, divided
- 1/2 cup milk, as needed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Lemon Pepper Corn
- 4 corn on the cob, cut into 2-inch pieces
- 1/4 cup butter, sliced into pats
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon dried parsley
For the Dinner Rolls
- 12 dinner rolls, pre-made, from a package
- 1/4 cup butter, melted
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 250°F (for ribs). Line a large baking sheet with aluminum foil and place a wire rack on top.
⏱️ 15 min•🌡️ 250
- 2
Prepare the ribs: Remove the membrane from the back of the ribs. Pat the ribs thoroughly dry with paper towels.
⏱️ 5 min
- 3
Apply a thin layer of yellow mustard to both sides of the ribs to act as a binder for the seasonings.
⏱️ 2 min
- 4
In a small bowl, combine paprika, black pepper, garlic powder, onion powder, brown sugar, and salt. Generously season both sides of the ribs with the spice rub, rubbing it into the meat.
⏱️ 5 min
- 5
Place the seasoned ribs on the prepared wire rack. Spray the ribs liberally with apple cider vinegar.
⏱️ 2 min
- 6
Cover the ribs and baking sheet tightly with aluminum foil. Bake in the preheated oven at 250°F for 2 hours.
⏱️ 120 min•🌡️ 250
- 7
While the ribs are baking, begin preparing the mac and cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 15 min
- 8
In a large pot over medium heat, melt 1/2 cup of butter. Add the heavy cream. Gradually add 2 cups of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth. If needed, add a splash of milk to adjust consistency.
⏱️ 10 min
- 9
Season the cheese sauce with salt, black pepper, paprika, onion powder, and garlic powder. Stir well to combine. Add the drained macaroni to the cheese sauce and stir until all the macaroni is evenly coated.
⏱️ 5 min
- 10
Pour the macaroni and cheese mixture into a 9x13 inch baking dish. Top with the remaining 1 cup of shredded cheddar cheese. Set aside.
⏱️ 5 min
- 11
Prepare the lemon pepper corn: Place the cut corn on the cob pieces into a medium bowl. Add the butter pats, lemon pepper seasoning, and dried parsley. Mix all ingredients thoroughly until the corn is evenly coated. Transfer the seasoned corn to a separate baking dish or wrap in aluminum foil to create a packet. Set aside.
⏱️ 10 min
- 12
After 2 hours, remove the ribs from the oven. Increase the oven temperature to 350°F.
⏱️ 5 min•🌡️ 350
- 13
Remove the aluminum foil from the ribs. Place the sliced butter pats over the top of the ribs. Squirt 1/4 cup honey generously over the ribs. Pour 1 cup Sweet Baby Ray's BBQ sauce over the ribs and spread it evenly using a brush.
⏱️ 5 min
- 14
Return the ribs to the 350°F oven, uncovered. Place the mac and cheese and lemon pepper corn in the oven as well. Bake all three for 30 minutes.
⏱️ 30 min•🌡️ 350
- 15
After 30 minutes, remove the ribs, mac and cheese, and corn from the oven. Increase the oven temperature to 400°F.
⏱️ 5 min•🌡️ 400
- 16
Apply another layer of BBQ sauce and squirt more honey over the ribs. Prepare the rolls: Arrange the dinner rolls on a baking sheet. In a small bowl, combine 1/4 cup melted butter, 1/2 teaspoon dried parsley, and 1/2 teaspoon garlic powder. Brush the butter mixture over the tops of the dinner rolls.
⏱️ 5 min
- 17
Return the ribs and rolls to the 400°F oven for 10-15 minutes, or until the rib sauce is caramelized and the rolls are golden brown. The mac and cheese and corn should be hot and bubbly.
⏱️ 15 min•🌡️ 400
- 18
Remove all dishes from the oven. Let the ribs rest for 10 minutes before slicing and serving. Serve immediately with mac and cheese, lemon pepper corn, and dinner rolls.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Ribs, Mac and Cheese, Lemon Pepper Corn & Rolls
For the BBQ Ribs
- 2 pounds pork ribs, baby back or spare ribs
- 2 tablespoons yellow mustard
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons brown sugar, packed
- 1 teaspoon salt
- 1/2 cup apple cider vinegar, in a spray bottle
- 1/4 cup butter, sliced into pats
- 1 cup Sweet Baby Ray's BBQ sauce
- 1/4 cup honey
For the Mac and Cheese
- 1 pound elbow macaroni
- 1/2 cup butter
- 1 1/2 cups heavy cream
- 3 cups shredded cheddar cheese, divided
- 1/2 cup milk, as needed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Lemon Pepper Corn
- 4 corn on the cob, cut into 2-inch pieces
- 1/4 cup butter, sliced into pats
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon dried parsley
For the Dinner Rolls
- 12 dinner rolls, pre-made, from a package
- 1/4 cup butter, melted
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 250°F (for ribs). Line a large baking sheet with aluminum foil and place a wire rack on top.
⏱️ 15 min•🌡️ 250 - 2
Prepare the ribs: Remove the membrane from the back of the ribs. Pat the ribs thoroughly dry with paper towels.
⏱️ 5 min - 3
Apply a thin layer of yellow mustard to both sides of the ribs to act as a binder for the seasonings.
⏱️ 2 min - 4
In a small bowl, combine paprika, black pepper, garlic powder, onion powder, brown sugar, and salt. Generously season both sides of the ribs with the spice rub, rubbing it into the meat.
⏱️ 5 min - 5
Place the seasoned ribs on the prepared wire rack. Spray the ribs liberally with apple cider vinegar.
⏱️ 2 min - 6
Cover the ribs and baking sheet tightly with aluminum foil. Bake in the preheated oven at 250°F for 2 hours.
⏱️ 120 min•🌡️ 250 - 7
While the ribs are baking, begin preparing the mac and cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 15 min - 8
In a large pot over medium heat, melt 1/2 cup of butter. Add the heavy cream. Gradually add 2 cups of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth. If needed, add a splash of milk to adjust consistency.
⏱️ 10 min - 9
Season the cheese sauce with salt, black pepper, paprika, onion powder, and garlic powder. Stir well to combine. Add the drained macaroni to the cheese sauce and stir until all the macaroni is evenly coated.
⏱️ 5 min - 10
Pour the macaroni and cheese mixture into a 9x13 inch baking dish. Top with the remaining 1 cup of shredded cheddar cheese. Set aside.
⏱️ 5 min - 11
Prepare the lemon pepper corn: Place the cut corn on the cob pieces into a medium bowl. Add the butter pats, lemon pepper seasoning, and dried parsley. Mix all ingredients thoroughly until the corn is evenly coated. Transfer the seasoned corn to a separate baking dish or wrap in aluminum foil to create a packet. Set aside.
⏱️ 10 min - 12
After 2 hours, remove the ribs from the oven. Increase the oven temperature to 350°F.
⏱️ 5 min•🌡️ 350 - 13
Remove the aluminum foil from the ribs. Place the sliced butter pats over the top of the ribs. Squirt 1/4 cup honey generously over the ribs. Pour 1 cup Sweet Baby Ray's BBQ sauce over the ribs and spread it evenly using a brush.
⏱️ 5 min - 14
Return the ribs to the 350°F oven, uncovered. Place the mac and cheese and lemon pepper corn in the oven as well. Bake all three for 30 minutes.
⏱️ 30 min•🌡️ 350 - 15
After 30 minutes, remove the ribs, mac and cheese, and corn from the oven. Increase the oven temperature to 400°F.
⏱️ 5 min•🌡️ 400 - 16
Apply another layer of BBQ sauce and squirt more honey over the ribs. Prepare the rolls: Arrange the dinner rolls on a baking sheet. In a small bowl, combine 1/4 cup melted butter, 1/2 teaspoon dried parsley, and 1/2 teaspoon garlic powder. Brush the butter mixture over the tops of the dinner rolls.
⏱️ 5 min - 17
Return the ribs and rolls to the 400°F oven for 10-15 minutes, or until the rib sauce is caramelized and the rolls are golden brown. The mac and cheese and corn should be hot and bubbly.
⏱️ 15 min•🌡️ 400 - 18
Remove all dishes from the oven. Let the ribs rest for 10 minutes before slicing and serving. Serve immediately with mac and cheese, lemon pepper corn, and dinner rolls.
⏱️ 10 min