Sunday, October 17, 2021

BBQ Ribs and Air Fried Mac and Cheese Balls


This is our usual Slow Cooker BBQ Rib Recipe.

I start with a rub of onion powder, paprika, salt, and pepper. I removed the membrane for the underside of the ribs. I pat the ribs with the rub and brush both sides of the ribs with BBQ Sauce. 8 hours in the slow cooker. I removed the ribs from the Slow Cooker and placed them on an aluminum foil-lined cookie sheet (easy clean-up is so important). I brushed the ribs with more sauce. They go under the broiler set on low for almost 5 minutes. They are tender and the BBQ sauce is caramelized.

The Mac and Cheese Balls are always a winner.

Ingredients-
1 cup leftover mac and cheese, refrigerated
1/2 cup shredded cheddar cheese
3/4 cup flour
2 eggs
1 cup milk
1 cup plain breadcrumbs

Method-
Combine the macaroni and cheese and the cheddar cheese in a bowl.

Put the flour in a second bowl.

Combine the eggs and milk in a third bowl.

Put the bread crumbs in a fourth bowl.

Form the mac and cheese and cheddar cheese into small ball shapes. This was not as easy as it seemed. It took a few tries but with a little effort, they came together.

Roll the balls in the flour, and then the egg, and finally the breadcrumbs.

I put the Mac and Cheese balls on a tray and put them in the freezer for about 20 minutes to firm up.

Insert the Fry Tray into the basket. Insert the basket into the Fryer.

Set the cooking temp to 360˚ and the cooking time to 3 minutes. Let the air fryer preheat.

Place the mac and cheese balls in the basket.

Cook at 360˚ for 5 minutes. Rotate the mac and cheese balls and cook for another 5 minutes.

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