Barbecue Pork Ribs with Creamy Cheesy Pasta Bake

Ingredients

• 1.5 kg Pork ribs (Remove the thin membrane before seasoning)
• 1 tsp Smoked paprika powder
• 1 tsp Garlic powder
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Brown sugar
• 150 ml Ketchup
• 3 tsp Soy sauce
• 1 tbsp Sweet mustard
• 1 tbsp Vinegar (Apple cider vinegar works well)
• 2 cloves Garlic (Minced)
• 0.33 tsp Smoked paprika powder (for sauce)
• 1 tbsp Honey
• 150 g Pasta (short shape, e.g., penne)
• 1 tbsp Butter
• 1 tbsp Flour
• 200 ml Milk
• 1 pinch Nutmeg (Optional, for flavor)
• 70 g Grated cheese (cheddar or similar)
• 2 tbsp Breadcrumbs
• 1 pinch Pinch of salt (for sauce and cheese sauce)

Instructions

1. Prepare the ribs

   Place the pork ribs on a cutting board, slide a butter knife under the thin silver membrane on the bone side and peel it off completely. Pat the ribs dry and rub them evenly with smoked paprika, garlic powder, salt, black pepper and brown sugar.

   Time: PT15M

2. Low‑and‑slow bake the ribs

   Wrap the seasoned ribs tightly in a sheet of aluminum foil, shiny side facing inward, and place on a baking sheet. Bake in a pre‑heated oven at 160°C for 2 hours 30 minutes.

   Time: PT2H30M

   Temperature: 160°C

3. Make the barbecue sauce

   While the ribs are in the oven, combine ketchup, soy sauce, sweet mustard, vinegar, minced garlic, smoked paprika and honey in a saucepan. Add a pinch of salt and simmer over medium heat, stirring occasionally, until the sauce thickens slightly (5‑7 minutes).

   Time: PT7M

   Temperature: medium heat

4. Cook the pasta

   Bring a large pot of salted water to a boil, add the pasta and cook 2 minutes less than the package instructions (usually about 8 minutes total). Drain, reserving a cup of pasta water.

   Time: PT10M

   Temperature: boiling

5. Prepare the cheese sauce

   In a saucepan melt butter over medium heat, whisk in flour to form a roux and cook 1 minute. Gradually whisk in milk, add a pinch of nutmeg and salt, and simmer until the sauce coats the back of a spoon. If too thick, stir in a few spoonfuls of the reserved pasta water.

   Time: PT7M

   Temperature: medium heat

6. Combine pasta and cheese sauce

   Return the drained pasta to the pot, pour the cheese sauce over it, add the grated cheese and toss until everything is evenly coated.

   Time: PT5M

7. Bake the pasta casserole

   Transfer the cheesy pasta to a greased casserole dish, sprinkle breadcrumbs evenly on top, and bake at 200°C for 15 minutes, or until the surface is golden and bubbling.

   Time: PT15M

   Temperature: 200°C

8. Glaze and finish the ribs

   Remove the ribs from the foil, discard excess liquid, brush them generously with the prepared barbecue sauce, and return to the oven. Bake at 220°C for 12 minutes, or until the glaze is caramelized and slightly charred.

   Time: PT12M

   Temperature: 220°C

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork ribs: Baby back ribs, Spare ribs
• Instead of Smoked paprika powder: Regular paprika + a drop of liquid smoke
• Instead of Garlic powder: Fresh minced garlic (1 clove)
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Brown sugar: White sugar + a splash of molasses
• Instead of Ketchup: Tomato sauce + sugar
• Instead of Soy sauce: Tamari
• Instead of Sweet mustard: Honey mustard
• Instead of Vinegar: White wine vinegar
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Smoked paprika powder (for sauce): Regular paprika
• Instead of Honey: Maple syrup
• Instead of Pasta (short shape, e.g., penne): Any short pasta
• Instead of Butter: Margarine
• Instead of Flour: Cornstarch (1 tsp)
• Instead of Milk: Plant‑based milk
• Instead of Nutmeg: Ground cinnamon
• Instead of Grated cheese (cheddar or similar): Mozzarella, Gouda
• Instead of Breadcrumbs: Panko

Equipment Needed

• Cutting board
• Sharp knife
• Small mixing bowl
• Aluminum foil
• Baking sheet or roasting pan
• Saucepan
• Whisk or wooden spoon
• Measuring spoons
• Measuring cup
• Large pot for pasta
• Colander
• Casserole / baking dish

Critical Steps — Do Not Skip

• Removing the membrane from the ribs
• Wrapping the ribs tightly in foil
• Low‑and‑slow baking at 160°C for tenderness
• Making a smooth cheese sauce without lumps
• Final high‑heat glaze to caramelize the barbecue sauce

Chef Tips from the Video

• Use a meat thermometer to check rib doneness; the meat should be tender and pull away from the bone.
• Let the ribs rest for 5 minutes after the final high‑heat bake to retain juices.
• For extra flavor, add a splash of smoked liquid wood (e.g., liquid smoke) to the dry rub.
• Toast the breadcrumbs lightly in a dry pan before sprinkling for added crunch.

Troubleshooting

Storage

Refrigerator: Store ribs and pasta bake in airtight containers for up to 3 days.

Freezer: Wrap each portion tightly in foil and freeze for up to 2 months (ribs) or 1 month (pasta bake).

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the dry rub and store in an airtight jar for future use.
• Barbecue sauce can be made up to 2 days ahead and refrigerated.
• Assemble the pasta casserole, cover, and refrigerate; bake just before serving.
• Ribs can be pre‑cooked low‑and‑slow, then reheated with sauce for a quick dinner.