Smoky Ribs with Creamy Mac and Garlicky Green Beans

Instructions

step 1 Preheat the oven to 300°F (150°C). Remove the membrane from the back of the ribs and pat them dry with paper towels. /n
step 2 In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne. Rub the mixture all over the ribs along with olive oil and Worcestershire sauce. /n
step 3 Wrap the ribs in foil and place them on a baking sheet. Bake for 2.5–3 hours until tender and juicy. For extra char, unwrap and broil for 5–7 minutes at the end. /n
step 4 Cook the elbow macaroni in salted boiling water according to package instructions. Drain and set aside. /n
step 5 In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Slowly add milk and heavy cream while whisking until smooth and thickened. /n
step 6 Stir in cheddar, mozzarella, and parmesan cheese until melted. Season with garlic powder, paprika, salt, and black pepper. /n
step 7 Fold the cooked macaroni into the cheese sauce. Transfer to a baking dish and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden. /n
step 8 Heat butter and olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. /n
step 9 Add green beans, salt, black pepper, and red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until tender-crisp. /n
step 10 Plate the smoky ribs with a generous scoop of creamy mac and cheese and a side of garlicky green beans. Sprinkle parsley over the mac and cheese before serving.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Reheat mac and cheese in the microwave or oven with a splash of milk to restore its creamy texture. Ribs can be reheated in a 300°F oven wrapped in foil for about 15–20 minutes to keep them moist. Green beans are best reheated quickly in a skillet to maintain their texture.