Ingredients

4 Servings

Meat & Seafood

  • Baby Back Rib 1.1 kg

Dry Goods

  • Red Curry Paste 3 Tbsp

  • Plain Flour 30 g

  • Macaroni 120 g

Pantry

  • Olive Oil 89 ml

  • Black Pepper 2 pinches

Produce

  • Coriander 1/2 bunch

  • Lime 1/2

  • Chives 1 Tbsp

  • Garlic Cloves 4

  • Fresh Thyme 1 sprig

  • Cauliflower 1 head

Canned/Bottled Goods

  • Tinned Coconut Milk 470 ml

  • Fish Sauce 1 Tbsp

Baking Products

  • Granulated Sugar 2 Tbsp

Dairy & Eggs

  • Unsalted Butter 2 Tbsp

  • Muenster Cheese 110 g

  • Double Cream 120 g

  • Whole Milk 240 ml

Spices

  • Salt 4 tsp

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven

  2. Cook Pasta

    Cook the macaroni in boiling salted water until al dente. Drain pasta & set aside.

    • 1 tsp Salt
    • 120 g Macaroni
    • 710 ml Water

  3. Cook Ribs

    Season ribs on all sides. Cook for 45 minutes, bone side up.

    • 1/2 Tbsp Salt
    • 2 Tbsp Olive Oil
    • 1.1 kg Baby Back Rib
    • 1 pinch Black Pepper

  4. Start Mac & Cheese Sauce

    In a medium saucepan, melt butter over medium heat; add in flour and whisk until mixture is light brown in color. Gradually add in milk & double cream and whisk until smooth. Add thyme & garlic. Stir constantly over low heat for 10 minutes, until thickened or coating the back of a spoon.

    • 30 g Plain Flour
    • 240 ml Whole Milk
    • 1 sprig Fresh Thyme
    • 2 , smashed Garlic Cloves
    • 2 Tbsp Unsalted Butter
    • 120 g Double Cream

  5. Finish Mac & Cheese Sauce

    Turn off heat, remove garlic & thyme. Add cheese, salt, pepper, & chives. Fold in cooked macaroni.

    • 1 Tbsp , minced Chives
    • 1 pinch Black Pepper
    • 120 g Macaroni
    • 1/2 tsp Salt
    • 110 g , shredded Muenster Cheese

  6. Cook Cauliflower

    Toss or coat cauliflower & garlic with olive oil. Season with salt. Cook for 25 minutes.

    • 1 head , small florets Cauliflower
    • 2 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 2 , sliced Garlic Cloves

  7. Flip Ribs

    Remove baking tray from oven. Flip ribs bone-side down and continue to cook for 10 minutes. Remove from oven and let rest for 5 minutes.

    • 1.1 kg Baby Back Rib

  8. Make Curry Sauce

    Heat olive oil over a medium-high heat; stir in curry paste & simmer for 4 minutes. Add in coconut milk; cook for 4 minutes.

    • 3 Tbsp Red Curry Paste
    • 2 Tbsp Olive Oil
    • 470 ml Tinned Coconut Milk

  9. Flavour Curry

    Add remaining ingredients to curry & coconut milk mixture. Simmer for 2 minutes. Remove from heat.

    • 1 Tbsp Fish Sauce
    • 2 Tbsp Granulated Sugar
    • 1/2 tsp Salt
    • 1/2 Lime
    • 1/2 bunch Coriander

  10. Serve & Enjoy!

    Pair with good music.

Suggested Meals

Teriyaki Salmon

Fillet

Paleo Banana

Pancakes

Paleo Banana

Pancakes

Roasted Corn

Salad

Penne

Pomodoro

Nutrition

  Amount per
serving		 Daily value percentage
Calories 1340 kcal  
Total Fat 98 g 126%
Total Saturated Fat 53 g 264%
Unsaturated Fat 45 g  
Cholesterol 200 mg 67%
Sodium 3110 mg 140%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 11 g 40%
Sugars Total 15 g  
Protein 55 g 109%
Vitamin C 78 mg 90%
Calcium Ca 485 mg 35%
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By Innit Culinary Team