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INGREDIENTS:

5 pounds short ribs
1 tablespoon chili powder 
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
8 cloves garlic
4 slices ginger
4  Thai bird chiles or Serrano Chiles
2 cups red wine
1 cup Teriyaki sauce
1/2 cup dark soy sauce
3 sprigs fresh thyme
2 quarts water to cover
1/2 cup chopped scallions
1/2 cup fresh chopped cilantro
Salt and black pepper to taste
Corn oil for cooking

Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and 
rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well 
browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, 
garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the 
ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the 
liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 
2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs 
from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep 
hot and add scallions and cilantro just before serving.

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