Sola Short Ribs

1 cup soy sauce

2 cloves garlic

1 lemongrass stalk, chopped, white part only

1 inch ginger, peeled and chopped

¼ cup brown sugar

½ cup green onions, chopped

1 sweet Maui onion, chopped

1 teaspoon sambal oelek (see note)

¼ cup orange juice, fresh squeezed

½ cup hoisin

2 tablespoons lime juice

3-4 pounds boneless short ribs carved into 2½-by-8-inch portions

Salt and pepper

Vegetable oil, for frying

½ cup sake

Garnish

¼ cup whole mint leaves

¼ cup whole cilantro leaves

Lime sections

Heat oven to 300 degrees.

In a bowl, combine soy sauce, garlic, lemongrass, ginger, brown sugar, green onions, sweet onion, sambal oelek, orange juice, hoisin and lime juice. Mix well. Set aside.

Roll each short rib section up lengthwise into a ball and tie with butcher's twine. Lightly flour and season with salt and pepper. Use very little, if any, salt when seasoning since there is soy in the braising liquid.

Heat a large Dutch oven over medium heat. When it's hot, add vegetable oil. When the oil is hot, add the short ribs and brown on all sides. Remove and keep warm.

Add sake to the pan, breaking up the brown bit on the bottom. Add the soy mixture to the pot, then add ribs back. Cover and braise 3 to 4 hours. Ribs are done when they feel tender to the touch. Remove from the oven and let ribs rest in braising liquid for 30 minutes. Remove ribs to a plate, remove strings and keep warm.

Ladle (and discard) the fat off the top of the braising liquid; cook over medium heat, reducing liquid by about half. Serve sauce over the ribs. Serve with stir-fried vegetables.

Serves two to four.

Chef's note: Sambal oelek is an Asian chili sauce. Look for it at specialty supermarkets such as Whole Foods Market or at Asian grocers.

Chef Carol Wallack, sola, Chicago