Ribs Plate with Mac and Cheese

Ingredients

• 2½ lb pork spare ribs
• 1½ cup BBQ sauce
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1 tsp salt
• ½ tsp black pepper
• 8 oz elbow macaroni
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2½ cup milk
• 2 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded (optional)
• 1 tsp Dijon mustard (optional)
• ¼ tsp hot sauce (optional)

Steps

1. Preheat oven to 275°F (135°C). Pat ribs dry and remove the membrane from the back. In a small bowl, combine paprika, garlic powder, onion powder, brown sugar, salt, and pepper to make a rub.
2. Generously rub the spice mixture all over the ribs. Place ribs on a baking sheet lined with foil, meaty side up, and cover tightly with more foil. Bake for 2.5-3 hours, or until very tender.
3. Remove ribs from oven, uncover, and drain any accumulated liquid. Increase oven temperature to 375°F (190°C). Brush ribs generously with BBQ sauce and return to the oven, uncovered, for 20-30 minutes, brushing with more sauce every 10 minutes, until caramelized.
4. While ribs are baking, cook macaroni according to package directions until al dente. Drain and set aside.
5. In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth, then bring to a simmer, stirring constantly, until thickened.
6. Remove from heat and stir in shredded cheddar cheese, Monterey Jack (if using), Dijon mustard (if using), and hot sauce (if using) until melted and smooth. Season with salt and pepper to taste.
7. Add cooked macaroni to the cheese sauce and stir to combine. Serve ribs immediately with mac and cheese on the side.