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khloe_arias
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Preheat oven to 325°F (163°C).
Pat ribs dry and season generously with salt, pepper, bourbon seasoning (or bbq rub) garlic powder, and mustard powder.
In a Dutch oven, heat olive oil over medium-high. Sear ribs on all sides until golden brown. Remove and set aside.
In the same pot, sauté onion until softened.
Deglaze with braising liquid, scraping up brown bits. (Beef stock, bbq sauce, Worcestershire sauce, brown sugar, liquid smoke, ketchup, and mustard.)
Return ribs to pot, add same seasonings used for the short ribs (1 tsp each or to taste) add bay leaves, cover, and braise in oven 2.5–3 hours until fork-tender.
Once done, remove from pot and place onto a pan and cover with more bbq sauce (1 tbsp) and broil for 2 minutes.
Cook pasta just shy of al dente, drain, and set aside.
In a large saucepan, melt butter. Whisk in flour to form a roux, cooking 1–2 minutes.
Slowly whisk in evaporated milk until smooth and thickened. Add heavy cream and mix until combined
Stir in cheeses (reserve some for topping) until melted. Season with garlic powder, paprika, chicken seasoning, salt, and pepper.
Toss pasta with cheese sauce and transfer to a greased baking dish.
Top with reserved cheese.
Bake at 350°F (180°C) for 20–25 minutes, until golden and bubbly.