Ribs + Mac
When it’s summer, my body craves certain types and styles of food. One of those being barbecue. Unfortunately, NY isn’t exactly home to this cuisine, so I finally felt brave enough to attempt this on my own.
This is a great weekend meal and doesn’t require a ton of active cooking time, though you need to plan accordingly if you want to eat at a normal time! Between at least 4 hours of dry brine time and 3-4 hours of cooking, you best get started now.
Southern Living’s Oven Baked Babyback Ribs
FOJ’s Stovetop Mac n’ Cheese (this is seriously something I make over and over again - IT IS SO GOOD)
Bentley’s Way
The dry rub recipe I used is behind a paywall so you could use the rub in the Southern Living recipe if easier. Either way, let the ribs spend some time with the dry rub in the fridge before cooking, at least 4 hours.
I cooked the ribs for the full time as instructed (3 hours, then 1 hour), but I wish I had followed the shorter times instead (2.5 hours, 45 minutes). They were still tasty, but could have been better with less time in the oven.
You should actually remove the membrane. I did not and it impacted the dining experience.
We left one rack dry and only pre-sauced one. Next time, we will sauce them all!
Here’s the BBQ sauce we used! It was one of the few options at Citarella, but I liked it a lot.
