BBQ Baby Back Ribs & Cheesy Buffalo Mac
with Buttermilk Ranch Slaw
BBQ Baby Back Ribs & Cheesy Buffalo Mac
Sticky, smoky ribs meet creamy, spicy mac and cheese, finished with cool buttermilk ranch slaw for a bold Southern-style feast.
Ingredients
For 4 servings
- 2 unit BBQ Baby Back Ribs
- 6 ounce Cavatappi Pasta
- 8 ounce Coleslaw Mix
- 2 tablespoon Cream Cheese
- 8 ounce Cream Sauce Base
- 14.4 g Frank's RedHot® Original Seasoning Blend
- 1 teaspoon Hot Sauce
- ¼ cup Panko Breadcrumbs
- ½ cup Pepper Jack Cheese
- 1.5 ounce Ranch Dressing
- 2 unit Scallions
- 2 tablespoon Sour Cream
- ½ cup White Cheddar Cheese
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories1380
Protein60g
Carbs112g
Fat77g
Tags:
Protein SmartMass Gain Friendly4 ServingsSpicy
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a lighter or dairy-free version, swap the creamy dressing components and cheeses for plant-based alternatives. If avoiding wheat, use gluten-free pasta and breadcrumbs; for egg-free needs, choose an egg-free ranch-style dressing.
What to serve with it
Add a crisp green salad or roasted broccoli to balance the rich ribs and creamy pasta. Cornbread, dill pickles, or grilled corn also fit the smoky, spicy profile and help round out a hearty plate.
You might also like
Spinach & Ricotta Ravioli
45 min907 cal
Spicy Poblano Bolognese
35 min839 cal
Chicken Penne
30 min867 cal
Smoky Chicken Fajitas
45 min705 cal
Smoky Adobo Chicken Tacos
40 min801 cal
Charred Zucchini & Bean Quesadillas
30 min718 cal
Lemony Salmon & Cacio e Pepe Linguine with Crispy Broccoli, Burst Tomatoes, and Chilies
30 min903 cal
Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
35 min741 cal