Texas BBQ Ribs with Fried Mac & Cheese


  • 1kg Harvey Beef Creations Texas BBQ Ribs

For the Mac’n’Cheese

  • 200g Macaroni pasta
  • 50g butter
  • 50g flour
  • 500ml milk
  • 150g Cheddar cheese, grated
  • 1 bunch chopped parsley
  • 3tbsp American Mustard
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • 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 1/2 cup water and cover with foil. Cook at 160°C for 2.5hrs per 1kg or until meat falls from the bone. Add more water if necessary. Alternatively place ribs and marinade into slow cooker with 1/2 cup of water. Slow cook on low for 6-8 hrs.
  2. For the mac’n’cheese – cook and drain the pasta per packet instructions. Melt the butter in a saucepan, add flour and stir with a wooden spoon for 2 minutes, then 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 pour into a lined small loaf tin for 3 hours or overnight if possible. Turn the mac’n’cheese out and cut in to large 3cm slices.
  3. To crumb – whisk 2 eggs with 2 tablespoons of milk. Dust the slices completely first in flour, then the egg mixture, then the breadcrumbs.
  4. Heat oil or deep fryer to 170°C, fry the macaroni for 3-4 minutes until golden brown.
  5. Glaze the ribs with remaining marinade in the tray before serving.


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