BBQ Ribs, Baked Mac and cheese w/ Collard Greens 🤭😍

BBQ Ribs:

Ingredients:

• 2 racks of baby back ribs
• 1 cup of BBQ sauce
• 1/4 cup of brown sugar
• 1 tablespoon of paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 teaspoon of black pepper
• 1 teaspoon of salt

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to make a dry rub.
3. Pat the ribs dry with paper towels and place them on a baking sheet.
4. Rub the dry rub mixture all over the ribs, ensuring they are evenly coated.
5. Cover the baking sheet with aluminum foil, sealing it tightly to create a packet for the ribs.
6. Place the ribs in the preheated oven and bake for 2 to 2 1/2 hours, or until the meat is tender and starts to pull away from the bones.
7. Remove the ribs from the oven and carefully unwrap the foil.
8. Brush the ribs generously with BBQ sauce, ensuring they are coated on both sides.
9. Preheat your grill or broiler to medium-high heat.
10. Grill or broil the ribs for about 5 minutes on each side, until they develop a caramelized glaze.
11. Remove from the grill or broiler and let the ribs rest for a few minutes before serving.

Baked Mac and Cheese:

Ingredients:

• 8 ounces of elbow macaroni
• 4 tablespoons of butter
• 1/4 cup of all-purpose flour
• 2 cups of milk
• 2 cups of shredded cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of paprika

Instructions:

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour to the melted butter and whisk constantly for about 1 minute to make a roux.
5. Slowly pour in the milk while whisking continuously until the mixture is smooth and thickened.
6. Reduce the heat to low and add the shredded cheddar cheese and Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth.
7. Remove the saucepan from the heat and add the salt, black pepper, and paprika. Stir well.
8. Add the cooked macaroni to the cheese sauce and toss until the macaroni is evenly coated.
9. Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
11. Remove from the oven and let it cool for a few minutes before serving.

Collard Greens:

Ingredients:

• 2 bunches of collard greens, stems removed and leaves chopped
• 6 slices of bacon, chopped
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 3 cups of chicken broth
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of sugar
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. Add the collard greens to the pot, in batches if necessary, and cook until wilted.
4. Pour in the chicken broth and apple cider vinegar. Stir well.
5. Add the sugar, salt, and pepper to the pot and stir again.
6. Reduce the heat to low, cover the pot, and simmer the collard greens for 1 to 1 1/2 hours, or until they are tender.
7. Taste and adjust the seasoning if needed.
8. Serve the collard greens hot as a side dish.

Now you have a mouthwatering soul food feast of BBQ ribs, baked mac and cheese, and collard greens! Enjoy!