Sticky BBQ Baby Back Ribs with Cheesy Buffalo Mac and Creamy Slaw

Get ready for a dinner that feels like a celebration. These sticky, saucy baby back ribs are paired with an epic mac and cheese-cavatappi noodles in a creamy Buffalo sauce with pepper jack and white cheddar, topped with a spiced panko crust. A cool, tangy slaw with hot sauce dressing balances the richness.

Whether you’re feeding a crowd or treating yourself to leftovers, this meal delivers big flavor with minimal fuss. The ribs bake until tender and caramelized, while the mac gets a crispy golden topping. Serve it all with extra hot sauce for a kick.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit BBQ Baby Back RibsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

14.4 g Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F with racks in the middle and top positions. Bring a medium pot of salted water to a boil. Line a baking sheet with foil. Wash and dry produce.
2. Trim and thinly slice scallions, separating whites from greens. In a medium bowl, combine scallion whites, sour cream, half the vinegar, 1½ teaspoons sugar and a dash of hot sauce. Add shredded red cabbage and toss to coat. Season with salt and pepper. Refrigerate slaw until serving.
3. Place ribs on the prepared baking sheet; spread any remaining sauce from the package over the tops. Tightly cover with foil. Bake on the middle rack until warmed through and sauce is caramelized, 22-25 minutes.
4. Meanwhile, add cavatappi to the boiling water and cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain. Keep the empty pot handy.
5. In a small microwave-safe bowl, melt 1 tablespoon butter (30 seconds). Stir in panko and 2 teaspoons Frank’s seasoning blend. Set aside.
6. Return the pasta pot to medium heat. Add cream sauce base, cream cheese and remaining Frank’s seasoning. Bring to a simmer and whisk until smooth, 1-2 minutes. Reduce heat to low, then whisk in pepper jack and white cheddar until melted and smooth.
7. Stir drained cavatappi into the cheese sauce. Add reserved pasta water a splash at a time until the pasta is creamy. Transfer mac and cheese to an 8×8-inch baking dish. Sprinkle with seasoned panko.
8. Bake mac and cheese on the top rack until browned and crispy, 5-7 minutes. For extra crunch, broil 1-2 minutes more.
9. Remove ribs from oven, discard foil and transfer to a cutting board. Cut between bones into individual pieces. Divide ribs, slaw and mac and cheese among plates. Drizzle ribs with any pan juices. Garnish with scallion greens and serve with extra hot sauce.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni or shells works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store ribs, mac and cheese and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat ribs and mac in the oven or microwave.

Can I make this dish spicier?

Absolutely! Add extra hot sauce to the slaw or mac and cheese or sprinkle with red pepper flakes before serving.