Ribs with corn and mac and cheese

American · Grilled · 2 hr · Serves 4

This is the ultimate summer cookout plate—tender, smoky ribs alongside sweet corn and creamy mac and cheese that everyone comes back for seconds. It's the kind of meal that tastes like a celebration but comes together in an afternoon, with the grill doing most of the heavy lifting.

Ingredients

• 2 racksbaby back ribs
• 1 cupbarbecue sauce
• 3 tbspbrown sugar
• 1 tbsppaprika
• 1 tspgarlic powder
• to tastesalt and black pepper
• 4 earsfresh corn on the cob
• 4 tbspbutter
• 1 lbelbow pasta
• 3 cupssharp cheddar cheese, shredded
• 2 cupswhole milk
• 3 tbspall-purpose flour

Method

1. 1

   Start your mac and cheese first: bring a large pot of salted water to boil. Cook pasta 1 minute under al dente, drain and set aside.

   12 min

2. 2

   In the same pot, melt 3 tbsp butter over medium heat. Whisk in flour to make a roux, stirring constantly for 1 minute. Slowly add milk, whisking until smooth and thickened. Stir in cheese until melted and creamy. Season with salt and pepper. Fold in drained pasta and keep warm on low heat.

   8 min

3. 3

   While mac and cheese cooks, pat ribs dry and mix brown sugar, paprika, garlic powder, salt, and pepper. Rub all over both sides of the ribs.

4. 4

   Preheat grill to medium-high (about 375°F). Place ribs bone-side down on the grate. Grill for 20 minutes, then flip and grill another 15 minutes.

   35 min

5. 5

   Brush ribs generously with barbecue sauce on both sides. Grill 5 more minutes per side, until sauce caramelizes and ribs are tender.

   10 min

6. 6

   In the last 10 minutes of rib cooking, shuck corn and brush with remaining 1 tbsp butter. Place on grill, turning occasionally, until lightly charred and tender.

   10 min

7. 7

   Transfer ribs to a cutting board and let rest 5 minutes. Serve with grilled corn and mac and cheese on the side.

   5 min