BBQ Glazed Short Ribs with Mac & Cheese and Sides Recipe

Serving: Serve immediately while the short ribs are tender and the mac & cheese is hot and creamy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat the ribs and mac & cheese in the oven for the best results.
Variations
Short Ribs Variation: Try using a different glaze, such as honey mustard, teriyaki, or spicy buffalo sauce, to change up the flavor.
Mac & Cheese Variation: Add bacon bits, crumbled breadcrumbs, or smoked paprika to your mac & cheese for extra texture and flavor.
FAQ
Q: Can I cook the short ribs in a slow cooker?
A: Yes! You can cook the ribs in a slow cooker on low for about 6-8 hours for tender, fall-off-the-bone results. Brush with BBQ sauce during the last 30 minutes of cooking.

Q: Can I make mac & cheese ahead of time?
A: Yes! You can prepare the mac & cheese a day ahead, refrigerate, and reheat it when ready to serve. Add a little extra milk if it thickens up too much.

Prep Time: 10 minutes
Cook Time: 3 hours (including rib baking time)
Total Time: 3 hours 10 minutes
Servings: 4-6 servings