Short Ribs that Forgive

Forgot to pull out the crock pot? Even without a grill, these ribs won’t rub you the wrong way. In fact, the rub is what makes these speedy, BBQ-like short ribs meat-and-potatoes-guy approved.

The technique and an expanded ingredient list comes from Better Homes & Gardens, but I took many shortcuts for the sake of getting dinner ready in less than two hours, which is the minimum for most short rib recipes. Who has time for wood chips? Here’s my Cliff Notes version:

In a bowl, combine 1 tablespoon chili powder, 1 tablespoon packed brown sugar, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon ground pepper and 1/4 teaspoon cayenne pepper. Place short ribs (optional but recommended: trim fat first) in a casserole dish and rub with the mixture.

Bake covered in foil at 350 degrees for 1 1/2 hours, then brown on both sides on a grill pan before serving.

Hold Me, Thrill Me, Kiss Me, Grill Me: Calling for Meat Recipes

My meat-cooking skills are in a rut. We’ve endured endless pork tenderloins, ground turkey tacos and crockpot experiments. It’s time for a change!

With the arrival of a new grill in the coming weeks, I’ll finally be able to try out BBQ tips and tricks. But in the meantime, I need help! Please share your favorite meats, cuts and recipes. I’ll test out and blog the best of ’em!

Ribs @ Tank House