Asian Braised/Barbeque Short Ribs

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Chef Ray Bear, Prince George Hotel

Smoky Barbeque Sauce 
(This is a double recipe, making enough sauce for two recipes)

10 smoked tomatoes: (Cut tomatoes in half and place in smoker; I use hickory chips.) 
¼ cup. Balsamic vinegar 
1 tsp Szechwan paste 
3 cups Ketchup 
1 cup Salsa 
2 tbsp Garlic 
1 tbsp Ginger 
2 tbsp Tabasco sauce 
1 cup Red Fox wing sauce 
1 cup Soya sauce 
1 tsp Chicken paste 
¼ cup Lemon juice 
2 tbsp Worcestershire sauce 
3 tbsp Sweet chili sauce 
salt and pepper

Combine all ingredients in a large pot and simmer for 1/2 hour; puree and strain, season to taste.

Braised Short ribs  
2 kg short ribs, cut 2” x 8” 
½ recipe of Asian Barbeque sauce 
2 sliced onions

In large pot, heat ¼ cup vegetable oil. 
Caramelize the ribs until golden and remove from heat. Repeat this step three times in total: we wish to achieve total caramelization with out burning the protein. 

Once the ribs are removed for third and final time, add the onions to the pot and cook until they are translucent. 

Place the ribs in a large pan and cover with the onions, then cover with the Barbeque sauce and cover pan with tight fitting foil. Braise the ribs in a 325*F oven for four hours or until tender. 

When done to perfection, remove ribs from sauce and remove meat from bones. Pull the rib meat with a fork to create strand texture. Set the ribs and sauce to cool in a proper container. Use the Barbeque sauce to reheat the rib meat. 

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