Beef ribs with barbecue sauce, macaroni cheese and beetroot slaw

A hearty American-inspired meal that combines tender, slow-cooked ribs with creamy mac ‘n’ cheese and a tangy beetroot slaw. This dish offers a perfect balance of rich, comforting flavours and fresh, crunchy textures.


Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
Dietary
Egg-free, Nut-free, Pregnancy-friendly
Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

Nutri-Score D

This beef ribs with barbecue sauce, macaroni cheese and beetroot slaw recipe has been assigned a Nutri-Score of D. It offers a variety of ingredients, including vegetables in the slaw, however, the dish is high in saturated fats from the cheese and beef, and contains added sugars in the barbecue sauce. The cooking methods and rich sauces contribute to its less favourable nutritional profile. Enjoy this indulgent meal in moderation as part of a balanced diet.


Equipment


Ingredients

For the ribs

  • olive oil 2 tbsp
  • beef short ribs 4
  • beef stock 500ml/18fl oz
  • onion 1, cut into quarters
  • celery sticks 3, chopped
  • carrots 2, peeled and chopped
  • garlic 2 heads
  • bay leaves 2
  • fresh thyme bunch

For the macaroni cheese

  • unsalted butter 25g/1oz
  • fresh thyme 1 tbsp, chopped
  • bay leaf 1
  • garlic cloves 4, finely sliced
  • plain flour 25g/1oz
  • warm milk 500ml/18fl oz
  • gruyère 250g/9oz, grated
  • fresh nutmeg few gratings
  • cayenne pepper ½ tsp
  • cooked macaroni 200g/7oz
  • cheddar 50g/1¾oz, grated
  • parmesan 50g/1¾oz, grated
  • breadcrumbs 50g/1¾oz
  • salt and freshly ground black pepper

For the barbecue sauce

  • tomato ketchup 400g/14 oz
  • chilli sauce 3 tbsp
  • runny honey 3 tbsp
  • english mustard 1 tsp
  • smoked paprika 2 tsp
  • garlic cloves 3, crushed
  • cider vinegar 5 tbsp
  • brown sugar 5 tbsp
  • worcestershire sauce 1 tbsp
  • fresh thyme 1 tsp, chopped

For the beetroot slaw

  • raw beetroot 2, peeled and julienned
  • red wine vinegar 4 tbsp
  • caster sugar 3 tbsp
  • cooked beetroot 2, peeled and julienned
  • red chicory 2, julienned
  • dried red chilli flakes pinch
  • dijon mustard 1 tbsp
  • fresh flatleaf parsley 2 tbsp, chopped
  • olive oil 2 tbsp
  • garlic cloves 2, crushed
  • salt and freshly ground black pepper

Method

Prepare the Ribs

  1. Heat olive oil in a large ovenproof casserole pot over high heat. Brown the beef short ribs all over for 10 minutes.
  2. Add beef stock, quartered onion, chopped celery and carrots, garlic heads, bay leaves, and thyme. Simmer gently for 2-3 hours until the ribs are tender.
  3. Allow the ribs to cool in the stock.

Make the Macaroni Cheese

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. In a large saucepan, melt butter with thyme, bay leaf, and sliced garlic until caramelised.
  3. Stir in flour, then gradually whisk in warm milk to create a smooth sauce.
  4. Add grated Gruyère, stirring until melted. Season with salt, pepper, nutmeg, and cayenne.
  5. Fold in cooked macaroni and transfer to a roasting dish. Top with cheddar, Parmesan, and breadcrumbs.
  6. Bake for 30 minutes until golden and bubbling.

Prepare the Barbecue Sauce

  1. Combine all barbecue sauce ingredients in a saucepan. Simmer over low heat for 5 minutes, then set aside.

Finish the Ribs

  1. Remove ribs from the stock and place on a baking tray. Glaze with barbecue sauce.
  2. Roast in the oven for 30 minutes, basting occasionally for a sticky finish.

Make the Beetroot Slaw

  1. In a large bowl, massage raw julienned beetroot with red wine vinegar, sugar, and salt. Let sit for 10 minutes to soften.
  2. Add remaining slaw ingredients and mix well. Season to taste.

Serve

  1. Plate the glazed ribs alongside the macaroni cheese and beetroot slaw. Serve with extra barbecue sauce on the side.

Suggested Wine Pairing

Majestic: The Ned Pinot Noir

This New Zealand Pinot Noir offers bright cherry and plum notes that complement the rich, smoky flavours of the barbecue ribs. Its light tannins and subtle spice notes balance the creamy macaroni cheese.

Tesco: Finest Malbec

A full-bodied Malbec provides rich, dark fruit flavours and a hint of smokiness that pairs well with the barbecue sauce and stands up to the hearty beef ribs.

Sainsbury’s: Taste the Difference Côtes du Rhône Villages

This French red blend offers a mix of red and black fruit flavours with a touch of spice, complementing both the ribs and the tangy beetroot slaw.


What can you serve with this

  1. Grilled corn on the cob adds a classic barbecue side dish that complements the ribs nicely.
  2. Garlic bread provides an additional carb option to soak up the delicious barbecue sauce.
  3. Mixed green salad with a light vinaigrette offers a fresh contrast to the rich main dishes.
  4. Pickled vegetables can add a tangy crunch that cuts through the richness of the ribs and mac ‘n’ cheese.
  5. Coleslaw is a traditional barbecue side that can be served alongside the beetroot slaw for variety.

Nutri-score Health Check

This beef ribs with barbecue sauce, macaroni cheese and beetroot slaw recipe has been assigned a Nutri-Score of D. Here’s a breakdown of the factors considered:

  • Positive contributors: Vegetables in the slaw, protein from beef
  • Negative contributors: High saturated fat content from cheese and beef, added sugars in barbecue sauce, high sodium content

To make this dish slightly healthier:

  • Use leaner cuts of beef or trim visible fat
  • Reduce the amount of cheese in the macaroni or use lower-fat alternatives
  • Limit the portion size of the ribs and macaroni cheese
  • Increase the portion of beetroot slaw for more vegetables

Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.

Recipe FAQ

  • Can I make the ribs in advance?
    Yes, you can cook the ribs a day ahead and reheat them with the barbecue sauce before serving.
  • What can I use instead of Gruyère cheese?
    Emmental or a mature cheddar can be good substitutes for Gruyère in the macaroni cheese.
  • Can I make this dish vegetarian?
    You can replace the beef ribs with grilled portobello mushrooms or seitan for a vegetarian version.
  • How long can I store leftovers?
    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • Can I freeze the macaroni cheese?
    Yes, you can freeze the macaroni cheese before baking. Thaw completely before baking as per the recipe.
  • What’s a good non-alcoholic drink pairing?
    A craft root beer or a tart lemonade can complement the flavours of this meal nicely.
  • Can I use pre-made barbecue sauce?
    While homemade is preferable, you can use a good quality store-bought barbecue sauce to save time.
  • How can I make this dish less spicy?
    Reduce or omit the cayenne pepper in the macaroni cheese and the chilli sauce in the barbecue sauce.
  • Can I grill the ribs instead of oven-roasting?
    Yes, you can finish the ribs on a barbecue grill for added smoky flavour.
  • Is there a quicker version of this recipe?
    For a faster version, use pre-cooked ribs, jarred barbecue sauce, and boxed macaroni and cheese, focusing your efforts on the homemade beetroot slaw.

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