Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ribs w/ mac & slaw. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Ultimate RIBS, MAC N CHEESE, CORN MUKBANG Hey guys, I brought you along with me making dinner last night. I hope you all enjoyed this tutorial me and thanks for watching everyone and I hope you all.
Ribs w/ Mac & Slaw is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Ribs w/ Mac & Slaw is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ribs w/ mac & slaw using 34 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Ribs w/ Mac & Slaw:
- Prepare 1 Slab of ribs
- Prepare 1/2 Head cabbage
- Get 1 Box Pasta (Your Discretion)
- Make ready 1/3 Cup Water
- Take 1 Block Cheddar Cheese
- Make ready 1/2 Block Pecorino Romano Cheese
- Prepare Bread Crumbs
- Make ready Parsley
- Take Rub
- Prepare Black Pepper
- Prepare Seasoned Salt
- Prepare Garlic Powder
- Take Onion Salt
- Prepare Paprika
- Prepare Oregano
- Make ready Sauce
- Make ready Ketchup
- Get Brown Sugar
- Make ready Hot Sauce
- Make ready Balsamic Vinegar
- Prepare Salt
- Make ready Black Pepper
- Get Chilli In Adobo Sauce
- Make ready Slaw
- Make ready Salt
- Make ready Mayonnaise
- Get Black Pepper
- Make ready Lemon Juice (1)
- Get Roux
- Take 1 Stick Butter
- Get 1/2 Cup Flour
- Make ready 4 Cups Milk
- Make ready Salt
- Get Black Pepper
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Instructions to make Ribs w/ Mac & Slaw:
- Remove membrane from back of ribs with handle of spoon or fork. Rub the heck out of your meat. Put in pan with water and cover with foil. Bake 275F approx. 5 hours.
- Make sauce or use pre-made. Brush on ribs with 30 mins remaining. Return to oven uncovered.
- Cut cabbage, wash and dry. Salt cabbage leave in strainer for 25 mins. Rinse, dry and dress. Refrigerate.
- While boiling water, make roux with flour, butter. Add milk, pecorino, handful of cheddar, seasonings. Add roux to al dente pasta and top with toasted bread crumbs.
- If all is well, it will be edible and you’ll have some happy customers. Enjoy.
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