Spicy BBQ Ribs - 6 quart Instant Pot

Add the water, apple cider vinegar, and liquid smoke to the Instant Pot and add the trivet to the bottom.
Dry off the ribs. If your ribs have the thin shiny membrane on them, use a butter knife to help separate it from the ribs, and use a paper towel to grip it and pull it off (note, the membrane should come off easily, if it doesn’t, it’s fat that can stay!).
Take the Rib Rub and generously coat both sides of the ribs (you’ll use all of the rub if you’re doing two racks).
Take the ribs and add to the Instant Pot, standing them up and wrapping them in a spiral until they all fit. Cover and seal the Instant Pot. Cook baby back ribs on HIGH pressure for 23 minutes (25 minutes if doing two racks). Let is naturally release for 5 minutes, and then vent the remaining pressure. Cook spare ribs on HIGH pressure for 35 minutes. (Continue with Mac and Cheese below while cooking.) Let it naturally release for 15 minutes, and then vent the remaining pressure.
Optional: Put parchment paper on a large sheet pan. Turn your broiler on high and use 1/2 the Spicy BBQ Sauce to rub on top of the ribs (1/2 per rack if doing two). Broil for 2-3 minutes until sauce darkens and the sugars carmelize (don’t walk away!). Remove before cutting the ribs.
Reserve at least 1/3 Ribs for the Cheesy Baked Broccoli Mac Casserole.

Mac and Cheese

While cooking: In a pasta pot over medium heat, combine the milk (start with less to begin with), water, onion powder, butter, kosher salt, and pepper. Bring to a boil, stirring often (do this slowly over medium heat so it doesn’t scald). Once it’s boiling, add in the macaroni and once it’s back at a boil, reduce the heat until it’s a soft simmer.
Stirring every few minutes, cook the noodles until they’re al dente (about 20 minutes) and most of the liquid is evaporated. Remove when it still has a little liquid left (make sure you add a little more milk as cooking if your liquid has evaporated as you don’t want it to ever be dry).
Shred your cheddar cheese while it cooks if you haven’t already.
Once noodles are done, add a touch more milk if dry, and the cream cheese. Slowly stir that in while adding the cheddar cheese slowly. Taste and season with more salt if needed.
Reserve 1/2 of the Mac and Cheese for Cheesy Baked Broccoli Mac Casserole. (Place in as flat a microwaveable container as it will fit in because it will thicken up and it will be easier to handle when not in a thick layer for tomorrow).

Spicy BBQ Ribs - Oven

Heat oven to 275 degrees F. Take a large sheet pan and cover in aluminum foil.
Dry off the ribs. If your ribs have the thin shiny membrane on them, use a butter knife to help separate it from the ribs, and use a paper towel to grip it and pull it off (note, the membrane should come off easily, if it doesn’t, it’s fat that can stay!).
Take the Rib Rub and generously coat both sides of the ribs (you’ll use all of the rub if you’re doing two racks). Take the ribs and put on the foil w the meatier side up. Cover the ribs with aluminum foil so it's sealed up.
Bake for 2 1/2 to 3 1/2 hours. They’re done when they are falling off the bone, or a knife inserts easily.
Reserve at least 1/3 Ribs for the Cheesy Baked Broccoli Mac Casserole.

Serve the ribs and mac and cheese with the Tomato Salad. Salt the Tomato Salad and garnish with Basil. Serve the Mac and Cheese on the side with Green Onions.

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