Candied Short Ribs

• Sweet Cure (Marinade)
• 8-12 short ribs, depending on the rest of the menu
• 3 teaspoons Coleman's mustard
• 4 tablespoons Worchestershire sauce
• 1/2 cup tamari (I use wheat free)
• 1/4 cup maple syrup
• 1 tablespoon hot chili oil, or to taste
• 4 cardamom pods, opened and the seeds slightly crushed
• Fired Up Sauce
• 1 Vidalia or other sweet onion, cut into 1/4" half moons
• 2 tablespoons butter
• 2 tablespoons Worchestershire sauce
• 2 teaspoons fish sauce
• 1/4 cup tamari
• 2 tablespoons Coleman's mustard
• 2 cups sake
• 1/4 cup finely minced cilantro

1. Mix together the marinade ingredients and add the short ribs (do not cut them apart, but leave them in slabs of three or four ribs. Place in a zip top bag or a covered bowl and refrigerate for three days.
2. Get your grill going nice and hot, but just on one side, if gas, or place the charcoal just on one side of a charcoal grill. (Or use a grill pan on the stove) Spray the grill with PAM or brush with oil.
3. Place the meat over the indirect heat, Grill the short ribs for 3-5 minutes per side, depending on the thickness of the meat. Watch them carefully. Remove from the heat and wrap in foil, then allow the ribs to rest while you make the sauce.
4. In a large skillet, add the butter and heat until foamy. Add in the onions and cook them until translucent. Add the tamari, fish sauce, Worchestershire and mustard and stir/reduce for 5 minutes.
5. Remove the short ribs from the foil, separate the ribs, and either individually plate or place on a serving platter with rice or fregola or noodles underneath.
6. Add the sake to the onions, heat and flame the sauce, reduce a bit, and pour it over the short ribs, and garnish with the cilantro.

sweet cure, short, s mustard, worchestershire sauce, tamari, maple syrup, hot chili oil, cardamom pods, vidalia, butter, worchestershire sauce, fish sauce, tamari, s mustard, sake, cilantro

Taken from food52.com/recipes/10652-candied-short-ribs (may not work)