BBQ Ribs with Mac ‘N’ Cheese: The Ultimate Comfort Meal

Preheat your oven to 300°F (150°C).
Pat the baby back ribs dry with paper towels. Remove the silver skin (the thin membrane) from the back of the ribs by gently pulling it off.
Rub the ribs with olive oil to coat them evenly.
Season the Ribs:

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, black pepper, and salt.
Rub the spice mixture all over the ribs, pressing it into the meat for maximum flavor.
Cook the Ribs:

Place the ribs on a baking sheet lined with aluminum foil. Cover them tightly with foil and bake in the preheated oven for about 2.5 to 3 hours until the ribs are tender.
After baking, remove the foil and brush your favorite BBQ sauce all over the ribs. Return them to the oven, uncovered, and bake for another 30 minutes to allow the sauce to caramelize and get sticky.
Mac ‘N’ Cheese:
Cook the Pasta:

Bring a pot of salted water to a boil and cook the elbow macaroni according to the package directions, usually 8-10 minutes. Drain the pasta and set aside.
Make the Cheese Sauce:

In a large saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 1-2 minutes until it’s golden and bubbly.
Slowly whisk in the milk and bring it to a simmer. Continue whisking until the sauce thickens, about 3-4 minutes.
Stir in the sharp cheddar cheese, garlic powder, salt, and pepper. Stir until the cheese has fully melted and the sauce is smooth.
Combine Pasta and Sauce:

Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Optional Crunchy Topping:

For a crunchy topping, sprinkle breadcrumbs over the mac ‘n’ cheese and bake in a preheated 350°F (175°C) oven for about 10 minutes until golden and crispy.
Serving and Storage Tips