Ingredients

For the short ribs
• 2-3 pounds of short ribs (about 10 ribs)
• Kosher salt and fresh ground pepper
• 5 Tb vegetable oil
• 6 garlic cloves unpeeled
• 1 whole jalapeno
• 2 large sweet onions peeled and quartered
• 12 ounces beer (not light-- something like Bass or an amber beer)
• 2-3 cups beef stock
• 3 Tb rice wine vinegar
• 3 Tb molasses
• 3 Tb Thai chili sauce
• 1 Tb soy sauce
• 1 cup hoisin sauce (plus an entire bottle of hoisin for the glaze)
• 1 Tb brown sugar
• 2 Tb fresh ginger (or fresh from the Gourmet Gardens tube)
• Chopped scallions and sliced orange for garnish
For the glaze
• 1 jar of hoisin sauce
• 3 garlic cloves chopped
• 1 Tb butter
• Juice from ½ an orange
• Orange zest from ½ an orange.

Instructions

For the short ribs
1. Pat the ribs with paper towel to dry them off. Season liberally with kosher salt and pepper. Heat the oil in a large heavy pot with a lid over high heat. Brown the ribs on both sides, in batches, about 3 minutes per side. (Don't crowd them or they won't brown evenly) . Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
2. Meanwhile, heat oven to 400 degrees. Put unpeeled garlic cloves, quartered onion and jalapeno on a baking pan with olive oil. Drizzle more oil on top of the garlic, onion and jalapeno and sprinkle sea salt on all of them. Roast in oven for 10 minutes-- turn over and roast for another 10-15 minutes. When you take out of oven, garlic cloves should be soft and slip out of the peel with a little squeeze. Smash the garlic cloves and add them with the onion and jalapeno (no need to de-seed) to the pot.
3. Put ribs back in the pot. Add all of the other ingredients. Stir to combine-- and bring to a boil. (If ribs are not covered in the liquid, add a bit more beef broth.)
4. Lower heat to "low", cover and simmer for 3 hours covered. Make sure to flip ribs over midway through cooking time so they are equally submerged in the liquid and cook evenly.
For the glaze
5. Saute chopped garlic cloves in butter on medium heat in a saucepan. Add entire bottle of hoisin sauce, juice from ½ an orange and the zest from ½ an orange. Stir until combined and warmed.
6. After the ribs have simmered for 3 hours, remove from the pot and put on a rimmed baking sheet. Brush glaze on ribs and broil for one minute to caramelize the sauce.
7. Garnish with scallions and sliced oranges.