Pin A hearty, comforting skillet dish featuring tender BBQ pork ribs, creamy macaroni, and a tangy barbecue sauce, all baked together for irresistible flavor.
I first made this BBQ rib macaroni skillet on a chilly evening when everyone wanted something both filling and familiar. It was a hit with my family and quickly became a requested favorite after busy weekends.
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)
- Cheddar cheese: 1 cup (115 g), shredded
- Mozzarella cheese: 1/2 cup (60 g), shredded
- Smoked paprika: 1/2 tsp
- Black pepper: 1/4 tsp
- Salt: 1/4 tsp
- Chopped fresh parsley: 2 tbsp (optional garnish)
- Sliced green onions: As desired (optional garnish)
Instructions
- Preheat oven:
- Set oven to 375°F (190°C).
- Cook macaroni:
- Boil the elbow macaroni according to package instructions. Drain and set aside.
- Sauté vegetables:
- In a large oven-safe skillet over medium heat, cook the red onion and bell pepper for 4 minutes until softened. Add garlic and cook for 1 minute.
- Add rib meat and seasonings:
- Mix in shredded pork ribs, smoked paprika, black pepper, and salt. Warm through for 2 minutes.
- Add sauce:
- Pour in barbecue sauce and chicken broth. Mix well and let simmer for 3 minutes.
- Combine macaroni and cheese:
- Fold in cooked macaroni and half the cheddar cheese until evenly combined.
- Add topping:
- Sprinkle with remaining cheddar and all the mozzarella cheese.
- Bake:
- Transfer skillet to the oven and bake for 15 minutes, until bubbly and golden on top.
- Finish and garnish:
- Let rest for 5 minutes. Top with chopped parsley and sliced green onions before serving.
Pin Whenever my kids smell the smoky aroma wafting from the kitchen, they gather expectantly around the table, eager for their servings of this cheesy BBQ classic.
Serving Suggestions
Pair this skillet with a fresh green salad or tangy coleslaw for a balanced meal.
Make It Your Way
Substitute rotisserie chicken or jackfruit in place of ribs, or add a dash of hot sauce for extra heat.
Storage Information
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently to preserve texture.
Pin Enjoy this comforting BBQ rib macaroni skillet hot from the oven, with plenty of gooey cheese and tangy sauce in every bite.
Recipe Q&A
- → Can I substitute the pork ribs with another protein?
Yes, rotisserie chicken or jackfruit can be used as alternatives to suit dietary preferences.
- → What type of pasta works best in this dish?
Elbow macaroni is ideal for holding the sauce and mixing well with the shredded meat and cheese.
- → How do I achieve a golden top when baking?
Sprinkling the remaining cheddar and mozzarella on top before baking ensures a bubbly, golden crust.
- → Can I add extra spice to this dish?
Yes, adding hot sauce or chipotle pepper can introduce a spicy kick without overpowering flavors.
- → Are there any allergen considerations to note?
This dish contains dairy, gluten from macaroni, and pork. Check barbecue sauce labels for soy, wheat, or mustard allergens.