Country Style Rib Mac'n Cheese
*This recipe is gluten-free*
Ingredients
Dry rub seasoning
1.5 lb. country style pork ribs
1 tbs butter
2 diced jalapeños
6 oz corn (half a bag of frozen)
6 oz gluten free noodles cooked
2 cups grated white cheddar cheese
salt + pepper to taste
Garnish
1/2 tsp paprika
Juice of 1/2 lime
Chopped cilantro
Gas Grill Directions
1. Season the pork ribs with your favorite dry rub seasoning. Cover and allow the ribs to marinate for 15 minutes - 2 hours.
2. Preheat the grill to 400F. Make sure to clean the grates and lightly oil them as needed beforehand.
3. Place the ribs directly on the grates and cook for 15 minutes lid down. Make sure to turn every 5 minutes or so. They should be 80% cooked and that's perfect. Remove the ribs from the grates and set aside to cool.
4. Place a cast iron skillet onto the grill and add the butter right away. When the butter has melted, add the diced jalapeños and sprinkle them with salt and pepper to taste. Give the jalapeños a good stir, and close the lid on the grill for a few minutes.
5. While the jalapeños are cooking, cut the ribs into bite sized pieces, and then toss them in the skillet as well.
6. Stir the pork and peppers and cook for an additional 5 minutes. The, add the corn (frozen or canned is fine!) in and stir. Toss in your noodles and stir.
7. Add your shredded cheese and carefully stir so that some of the cheese is mixed in the pasta.
8. Close the lid on the grill and cook until the cheese has melted.
9. Remove the skillet from the heat, sprinkle the top with salt and pepper to taste, and then sprinkle with paprika.
10. Squeeze the lime juice on top, garnish with cilantro, and enjoy!
Stovetop Directions
1. Season the pork ribs with your favorite dry rub seasoning. Cover and allow the ribs to marinate for 15 minutes - 2 hours.
Heat your seasoned cast iron skillet on medium- high heat.
Place the ribs on the skillet and sear each side of the ribs. They should be partially cooked through and that's perfect. Remove the ribs from the pan and set aside to cool.
Turn the heat down to medium low, and add 1 tbs of butter. When the butter has melted, add the diced jalapeños and sprinkle them with salt and pepper to taste. Give the jalapeños a good stir, and sauté for a few minutes.
While the jalapeños are cooking, cut the ribs into bite sized pieces, and then toss them in the skillet as well.
Stir the pork and peppers and cook for an additional 5 minutes or until the pork is cooked through. The, add the corn (frozen or canned is fine!) in and stir. Toss in your noodles and stir.
Add your shredded cheese and carefully stir so that some of the cheese is mixed in the pasta.
Place a lid on the skillet and cook until the cheese has melted.
Remove the skillet from the heat, sprinkle the top with salt and pepper to taste, and then sprinkle with paprika.
Squeeze the lime juice on top, garnish with cilantro, and enjoy!
*Notes*
As far as gluten-free pasta goes, chickpea pasta is my favorite for this dish. I picked up a box from Aldi for around $2-3
This dish is super affordable! The ribs cost me about $5.50. Including all the ingredients, its about $3 per portion if you shop somewhere affordable like Aldi.
Serves 3-4 people