1

First, season your ribs with a lot of salt.

2

Heat up water.

3

Place all spices in a pan over medium high heat to toast.

4

Pour hot water into large bowl over apricots and dried chili to rehydrate. Once the spices begin to become fragrant (around 6-9 minutes), add the spices to the hot liquid bowl of apricots and chili.

5

Place chopped onion and Serrano chili in oven using broil. Broil with no oil until dark and charred (10-15 minutes).

6

Add Cara Cara juice, soy, mirin, miso, charred onion, chili and mix to combine.

7

Transfer mixture to a blender and blend until roughly smooth. Make sure to under-season at this stage as your sauce is about to reduce which increases all flavors and saltiness.

8

Place dutch oven over high heat. Once searing hot, place ribs into the pot evenly spaced apart. Sear the ribs, slowly rotating each one until each side has a beautiful golden brown. You may have to work in batches if you have a small pot. By browning this way, you’ll essentially seal in all the juices.

9

Once seared, remove the ribs and throw in fennel and red onion into pot. Try not to touch it too much. This helps them to brown faster.

10

Place ribs back into pot and add the braising liquid from earlier. Add more hot water if you feel the ribs need to be more submerged. They should be peaking through the top of the liquid.

11

Bring liquid to a boil then reduce to a very low simmer with the pot slightly ajar.

12

After three hours, a lot of the fat will render and rise to the top. Skim this with a soup ladle and discard.

13

Cook for another three hours to achieve fork tender. Remember low and slow is the way to get the juiciest and most tender delicious meat on a short rib.

14

This dish tastes even better the next day so try and hold off. Serve with fresh lemon basil on top.