Frito Lasagna

1 . Stage

Preheat oven to 325°. In a large Dutch oven or heavy ovenproof pot over medium-high heat, heat oil. Generously season ribs with salt and pepper on all sides. Working in batches if needed, cook ribs, turning occasionally, until all sides are thoroughly browned, about 3 minutes per side. Transfer to a plate.

2 . Stage

In same pot, cook onions and carrots, stirring occasionally, until slightly softened, about 5 minutes. Pour in sauce, broth, and BBQ Sauce and stir to combine, scraping up browned bits from bottom of pot. Bring to a boil, then reduce heat to medium and bring to a simmer. Return ribs to pot.

3 . Stage

Cover pot and and transfer to oven. Bake until meat is tender enough to shred and falling off the bone, 2 1/2 to 3 hours.

4 . Stage

Let cool slightly. Transfer meat and bones to a cutting board; discard bones and shred meat.

5 . Stage

Using an immersion or standard blender, blend vegetable mixture until a smooth sauce forms. Return sauce and meat to pot and mix to combine.

6 . Stage

Increase oven temperature to 375°. Generously cover bottom of a large baking dish with some Fritos. Top with half of rib mixture, half of cheddar, half of scallions, then a sparse layer of Fritos. Top with remaining short rib mixture, a sparse layer of Fritos, and remaining cheese.

7 . Stage

Bake until cheese is melted and lasagna is slightly set, about 20 minutes. Dollop with sour cream, pickled onions, and remaining scallions.