Bbq Ribs with Killer Mac and Cheese

foodnetwork.com

Love2cook

subheading: Boil:

2 cups white vinegar

½ cup paprika

½ cup kosher salt

3 tablespoons Worcestershire sauce

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 tablespoon ground black pepper

2 small or 1 large yellow onion, large diced

1 head garlic, sliced in half horizontally

2 racks pork spareribs (2 ½ to 3 pounds each)

Killer Mac and Cheese, recipe follows

subheading: Sauce:

Olive oil, for cooking

1 Spanish onion, small diced

2 cloves garlic, finely chopped

1 green bell pepper, core and seeds removed, small diced

1 jalapeno pepper, stem and seeds removed, small diced

One 14.5-ounce can diced tomatoes

14 ounces ketchup

1 cup brown sugar

½ cup apple cider vinegar

¼ cup hot sauce

¼ cup molasses

2 teaspoons ground black pepper, plus additional as needed

1 teaspoon liquid smoke

1 lemon, juiced

Kosher salt

subheading: Killer Mac and Cheese:

Extra-virgin olive oil

6 slices bacon, cut crosswise into ½-inch pieces

3 tablespoons unsalted butter

1 onion, cut into ¼ inch dice

Kosher salt

½ cup all-purpose flour

1 quart whole milk, plus more as needed

¼ cup dijon mustard

Tabasco or other hot sauce

1 pound medium shells or other short pasta

2 cups grated Cheddar (about 8 ounces)

2 cups grated fontina cheese (about 8 ounces)

1 cup grated Parmesan (about 4 ounces)

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