Barbecue Rib Plate with Sides

Ingredients :

• 2 racks pork baby back ribs (about 4-5 pounds total)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 pound elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 2 cups whole milk
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 can (28 oz) baked beans
• 1/4 cup molasses
• 2 tablespoons yellow mustard
• 6 large eggs for deviled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Additional paprika for garnish

For the Barbecue Sauce:

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1 teaspoon liquid smoke
• Salt and pepper to taste

 Instructions:

Step 1: Prepare the Ribs

Remove the membrane from the back of the ribs by sliding a butter knife underneath it and pulling it off with a paper towel. This step is crucial for tender ribs. Mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this spice mixture generously all over both racks, getting into every nook and cranny. Let them sit at room temperature for 20 minutes while your oven preheats to 275°F.

Step 2: Slow Cook the Ribs

Wrap each rack tightly in aluminum foil, creating a sealed packet. Place them bone-side down on a baking sheet and slide into the oven. Cook for 2.5 hours. The low temperature breaks down the collagen and makes the meat incredibly tender. I learned this technique from my uncle in Memphis, and it never fails.

Step 3: Make the Barbecue Sauce

While the ribs cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, and liquid smoke in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it bubble gently for 20 minutes until thickened. Taste and adjust with salt and pepper. This homemade sauce is what makes this American barbecue plate truly special.

Step 4: Prepare the Deviled Eggs

Place eggs in a single layer in a pot and cover with cold water by an inch. Bring to a boil, then immediately remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath. Peel the eggs, cut them in half lengthwise, and scoop the yolks into a bowl. Mash yolks with mayonnaise, Dijon mustard, and a pinch of salt until smooth. Pipe or spoon the mixture back into the egg whites and sprinkle with paprika.

Step 5: Make the Macaroni and Cheese

Cook macaroni according to package directions until just al dente. Drain and set aside. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in 2.5 cups of cheese until melted. Fold in the cooked macaroni. Transfer to a greased baking dish, top with remaining cheese, and bake at 350°F for 20 minutes until bubbly and golden.

Step 6: Finish the Baked Beans

Pour the canned beans into a saucepan. Stir in molasses and yellow mustard. Simmer over medium-low heat for 15 minutes, stirring occasionally. The beans should be thick and glossy with a beautiful sweet-savory balance.

Step 7: Glaze and Finish the Ribs

After 2.5 hours, carefully unwrap the ribs. They'll be fork-tender and steaming hot. Brush both sides generously with your barbecue sauce. Increase oven temperature to 400°F and return ribs to the oven, uncovered, for 15 minutes. Brush with more sauce halfway through. The sauce will caramelize and create that gorgeous sticky coating you see at the best soul food restaurants.