Save A hearty, comforting skillet dish featuring tender BBQ pork ribs, creamy macaroni, and a tangy barbecue sauce, all baked together for irresistible flavor.
The first time I made this BBQ rib macaroni skillet was for a family gathering on a chilly weekend evening. Everyone loved how the sharp cheddar cheese blended perfectly with the sweet-tangy barbecue sauce and tender pulled pork ribs, making it an instant favorite at our table.
Ingredients
- Cooked pork ribs: 1 lb (450 g), meat removed from the bone and shredded
- Elbow macaroni: 10 oz (280 g)
- Red onion: 1 small, finely chopped
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Barbecue sauce: 1 1/4 cups (300 ml)
- Chicken broth: 1/2 cup (120 ml)
- Shredded cheddar cheese: 1 cup (115 g)
- Shredded mozzarella cheese: 1/2 cup (60 g)
- Smoked paprika: 1/2 tsp
- Black pepper: 1/4 tsp
- Salt: 1/4 tsp
- Chopped fresh parsley (optional): 2 tbsp
- Sliced green onions (optional): for garnish
Instructions
- Preheat oven:
- Set oven to 375°F (190°C).
- Cook macaroni:
- Prepare elbow macaroni according to the package instructions, then drain and set aside.
- Sauté vegetables:
- In a large oven-safe skillet over medium heat, sauté the onion and bell pepper for 4 minutes until softened. Add garlic and cook 1 minute more.
- Add rib meat & seasonings:
- Stir in the shredded rib meat, smoked paprika, black pepper, and salt. Warm through for 2 minutes.
- Add sauce & simmer:
- Pour in the barbecue sauce and chicken broth. Mix well and simmer for 3 minutes.
- Combine macaroni & cheese:
- Fold in the cooked macaroni and half the cheddar cheese until evenly combined.
- Top with cheese:
- Sprinkle remaining cheddar and all mozzarella on top.
- Bake:
- Transfer skillet to the oven and bake for 15 minutes until bubbly and golden on top.
- Rest & garnish:
- Let rest 5 minutes. Garnish with parsley and green onions before serving.
Save This recipe has become a staple for our busy weeknights, especially when the whole family craves something hearty and satisfying. It brings everyone together in the kitchen, eagerly waiting for that bubbling, cheesy skillet to come out of the oven.
Serving Ideas
Pair the BBQ rib macaroni skillet with a crisp green salad or tangy coleslaw for a balanced meal. It's also delicious topped with a sprinkle of chopped jalapenos for extra kick or alongside buttered cornbread.
Make-Ahead & Storage
To make ahead, assemble the skillet and refrigerate up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for 3 days, reheating portions as needed.
Nutritional Information
Each serving provides approximately 640 calories, 25 g total fat, 70 g carbohydrates, and 34 g protein. Nutritional values may vary based on specific brand ingredients and any modifications.
Save Try this BBQ rib macaroni skillet when you want to impress with minimal fuss. The flavors are sure to win over any crowd!
Recipe Guide
- → Can I use a different protein instead of pork ribs?
Yes, shredded rotisserie chicken or jackfruit work well as alternatives, offering similar texture and absorbing the savory sauce effectively.
- → How can I add a spicy kick to the dish?
Incorporate a dash of hot sauce or chipotle pepper when adding the barbecue sauce for a smoky, spicy layer without overpowering the overall flavor.
- → What is the best way to ensure the macaroni is perfectly cooked?
Cook the macaroni according to package instructions until al dente, then drain and rinse briefly to stop cooking before combining with the sauce and meats.
- → Can this skillet be prepared ahead of time?
Yes, you can assemble the skillet ingredients and refrigerate before baking. Bake as directed, adding a few extra minutes if starting cold from the fridge.
- → What sides complement this hearty skillet dish?
Green salads, coleslaw, or steamed vegetables provide fresh, crisp contrast to the rich and creamy macaroni skillet.