Texas BBQ Ribs with Fried Mac & Cheese


  • 1kg Texas BBQ Ribs

For the Mac’n’Cheese

  • 200g Macaroni pasta
  • 50g Butter
  • 50g Flour
  • 500ml Milk
  • 150g Grated Cheddar Cheese
  • 1 bunch chopped parsley
  • 3tbsp American Mustard
  • 2 eggs
  • 2 cups Panko Bread Crumbs
  • 1 ltr oil for frying + extra flour and milk for crumbing
  • Sea Salt and Black Pepper


  1. For the ribs, place in a deep roasting tray with ½ cup water and cover with foil. Cook at 170c for 2 hours.
  2. For the mac’n’cheese – cook and drain the pasta per packet instruction. Melt the butter in a saucepan, add flour and stir with a wooden spoon for 2 minutes, add milk slowly, stirring constantly until smooth.  Simmer for 2 more minutes, then stir in cheese, parsley and mustard. Fold through cooked pasta, season with salt & pepper and set in a lined small loaf tin for 3 hours or overnight if possible.
  3. Turn the mac n cheese out and cut in to large 3cm slices. To crumb, whisk 2 eggs with 2 tablespoon of milk. Dust the slices completely first in flour, then the egg mixture, then the breadcrumbs.
  4. Heat oil or deep fryer to 170c, fry the macaroni for 3-4 minutes until golden brown.
  5. Glaze the ribs with remaining marinate in the tray before serving