Sticky, Spicy, and So Delicious: Boneless Short Ribs and Bao Buns 

Ingredients:

For the Boneless Short Ribs:

3 pounds boneless short ribs
1 tablespoon olive oil
Marinade:

¾ cup low-sodium soy sauce (dilute with water if you don’t have low sodium)
½ cup dark brown sugar
4 cloves garlic, minced
2 teaspoons grated ginger
1 sliced Fresno chili (jalapeño is a great substitution)
¼ cup white vinegar
2 tablespoons sambal chili paste
½ cup water
Salt and pepper to taste
1 bunch green onions/scallions, chopped
For the Slaw:

3 cups shredded green cabbage
1 bunch radishes, cleaned and thinly sliced
3 sliced tatsoi heads (3 cups) (bok choy is a great substitution)
1 medium carrot, julienned
1 tablespoon sesame seeds
2 tablespoons honey
Juice of 2 limes
¼ cup white vinegar
½ teaspoon red chili flakes
Salt and pepper to taste
For Serving:

16 premade steam buns
Instructions:

Marinate the Short Ribs:
In a bowl, whisk together the soy sauce, dark brown sugar, minced garlic, grated ginger, sliced Fresno chili, white vinegar, sambal chili paste, water, salt, and pepper. Place the short ribs in a large resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 4 hours, preferably overnight.
Cook the Short Ribs:
Preheat your oven to 300°F (150°C). Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Remove the short ribs from the marinade (reserve the marinade) and sear them on all sides until browned, about 3-4 minutes per side.
Pour the reserved marinade over the short ribs, cover the pot, and transfer it to the preheated oven. Cook for about 3 hours, or until the ribs are tender and easily pull apart with a fork.
Prepare the Slaw:
In a large bowl, combine the shredded cabbage, sliced radishes, tatsoi (or bok choy), julienned carrot, and sesame seeds. In a separate small bowl, whisk together the honey, lime juice, white vinegar, red chili flakes, salt, and pepper. Pour the dressing over the slaw and toss to combine.
Warm the Bao Buns:
Steam the premade bao buns according to package instructions until warm and fluffy.
Assemble the Dish:
Once the short ribs are done, shred the meat and mix it with the sauce in the pot. To serve, place a generous amount of the sticky short ribs in each bao bun, top with slaw, and garnish with chopped green onions.