Shortcutsmokyindoorribs Recipes

SHORTCUT SMOKY INDOOR RIBS

Steps:

• Preheat oven to 300 degrees F. If necessary, remove silver skin from the back of spare ribs with a paper towel.
• In a small bowl, mix to combine dark brown sugar, paprika, onion powder, cayenne, cumin, dried oregano, garlic powder, 3 tablespoons salt, and 2 teaspoons peppercorns. Place spare ribs on a large piece of tin foil. Rub smoked paprika into the ribs first, followed by the spice mix. Fold tin foil around ribs, crimping to secure.
• Transfer to oven and cook until meat has pulled back from the bones, about 2 hours and 15 minutes.
• Meanwhile, whisk to combine liquid smoke barbecue sauce in a small bowl.
• Remove foil from ribs and pour any accumulated cooking juices into barbecue sauce. Whisk until smooth. Begin basting ribs with barbecue sauce and continue to bake, basting ribs every 15 minutes, for an additional hour, raising temperature to 400 degrees F for the final 15 minutes, until ribs are very tender and bones are nearly falling from the meat.
• Slice ribs into pieces and serve with barbecue sauce.

SHORT'NIN' BREAD

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter with the brown sugar. Add the flour a bit at a time until mixed well.
• Roll out to 1/2-thickness and cut into "ladyfinger"-like slices. Place on a greased pan and bake for 20 minutes or until just beginning to brown. Cool completely.

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES

Steps:

• Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
• Preheat oven to 325 degrees F (165 degrees C).
• Season short ribs all over with salt and black pepper.
• Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
• Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
• Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
• Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
• Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.