Level of difficulty 3
After processing as per the recipe for Advance Seared Short Ribs,, submerge the refrigerated packages of short ribs in hot tap water (125 F/52 C) for five minutes to fully melt the gel. Cut open the bags, remove the short ribs and harvest the juices. If processed properly, the juices can be substituted in any recipe that calls for water or stock.
Make the sauce
Combine the ketchup, garlic powder, Worcestershire sauce, Frank’s Hot Sauce, sugar, and salt. Set aside.
Make the coleslaw
Slice the green and red cabbage as thin as possible and stage into a mixing bowl. Grate the carrots and chop the celery fine. Add to the bowl with the celery seed, mayonnaise, sugar, vinegar, garlic powder and salt. Toss lightly and set aside.
Preheat the oven to 400 F/200 C.
Macaroni and cheddar
Cook the pasta as per the directions on the package. Meanwhile, bring the cream and butter to a simmer in the skillet. Add a pinch of salt, drain the cooked pasta and add to the sauce. Add 3 oz/90 g of the cheese and stir lightly. Transfer to a baking dish and sprinkle the remaining cheese on top. Set aside.
Coat the short ribs with the egg whites. Sprinkle with the salt and paprika. Put the ribs on a sheet pan. Put the macaroni and cheddar and the short ribs in the oven for 20 minutes..
Remove the ribs and the macaroni and cheddar from the oven. Set the macaroni and cheddar aside. Dip the short ribs in the BBQ Baste and return to the oven for 10 minutes. Serve with more sauce on the side.