Sticky BBQ Ribs with Buffalo Mac and Cheese and Creamy Slaw

Get ready for a dinner that feels like a celebration! Sticky, saucy baby back ribs are the star, paired with a creamy, spicy Buffalo mac and cheese that’s loaded with pepper jack and white cheddar. A tangy slaw with a hot sauce kick adds the perfect crunch. This is comfort food at its finest.

Whether you’re feeding a crowd or treating yourself to leftovers, this recipe delivers big flavors with minimal fuss. The ribs are pre-cooked and just need to be heated and glazed, while the mac and cheese comes together in one pot. A spiced panko crust adds the perfect finishing touch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit BBQ Baby Back RibsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil. Place the BBQ baby back ribs on the sheet and brush with any accumulated sauce. Bake for 10 minutes, until heated through and sticky.
2. Meanwhile, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
3. In a small bowl, combine the panko breadcrumbs with a pinch of the Frank’s Seasoning Blend (about 1/2 teaspoon) and a drizzle of oil. Set aside.
4. In a large skillet over medium heat, combine the cream sauce base, cream cheese, and white cheddar cheese. Stir until melted and smooth. Add the remaining Frank’s Seasoning Blend, hot sauce, and sugar. Stir to combine.
5. Add the cooked pasta to the skillet and toss to coat evenly. Sprinkle the pepper jack cheese over the top, then the seasoned panko. Transfer the skillet to the oven (or use an oven-safe dish) and broil for 2-3 minutes until the panko is golden and the cheese is bubbly.
6. While the mac and cheese broils, make the slaw: In a medium bowl, whisk together the sour cream, white wine vinegar, and a pinch of salt. Add the shredded red cabbage and sliced scallions (reserve a few green parts for garnish). Toss to coat.
7. Serve the ribs alongside the Buffalo mac and cheese and creamy slaw. Garnish with the reserved scallion greens.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni or shells works well.

How do I store leftovers?

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

Can I make this less spicy?

Reduce or omit the hot sauce and use a milder cheese like Monterey Jack instead of pepper jack.