Sticky BBQ Ribs with Cheesy Buffalo Mac and Buttermilk Ranch Slaw

Get ready for a dinner that feels like a celebration: sticky, saucy baby back ribs paired with an epic cheesy Buffalo mac and a cool, creamy buttermilk ranch slaw. This trio brings together smoky, spicy and tangy flavors for a meal that’s sure to impress.

Whether you’re feeding a crowd or just treating yourself, this recipe delivers big on taste with minimal fuss. The ribs are already cooked and just need a quick reheat, while the mac and cheese comes together in one pot. The slaw adds a refreshing crunch to balance the richness. Let’s get cooking!

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Ingredients

2 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

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 unit BBQ Baby Back RibsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Add the cavatappi pasta to the boiling water and cook until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, place the BBQ baby back ribs on a baking sheet and warm them in the oven for 10-12 minutes, until heated through.
4. In a large skillet or saucepan over medium heat, combine the cream sauce base, cream cheese and Frank’s Seasoning Blend. Stir until smooth and bubbling.
5. Reduce heat to low and add the white cheddar and pepper jack cheeses. Stir until fully melted and creamy. Add the hot sauce and season with salt and pepper to taste.
6. Fold the cooked pasta into the cheese sauce until well coated. Stir in half of the sliced scallions.
7. In a small bowl, mix the panko breadcrumbs with the remaining scallions. Sprinkle the panko mixture over the mac and cheese.
8. To make the slaw, combine the coleslaw mix, sour cream and buttermilk ranch dressing in a bowl. Toss to coat. Season with salt and pepper if desired.
9. Serve the warm ribs alongside the cheesy Buffalo mac and a generous portion of the buttermilk ranch slaw. Enjoy!

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini will work well.

How do I store leftovers?

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

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance. Keep it chilled and stir before serving.