Marinade:
½ cup soy sauce (I use gluten free Tamari)
½ cup Mirin, water or cooking wine
½ cup brown sugar
2 tsp white pepper
¼ cup sesame oil
¼ cup ground sesame seed (I use a coffee grinder)
10 garlic cloves
2 tbls finely chopped ginger
2 cups of chopped Asian pear (or Bosc)
1 med chopped onion
Asian Coleslaw:
1 lb bag of shredded coleslaw mix (carrots and cabbage)
½ cup chopped green onion
½ cup chopped cilantro
1 Red Bell Pepper thinly sliced and sautéed until soft
½ Apple, julienned
¼ cup cider vinegar
1 tbls soy sauce
1 tsp sesame oil
1/4 cup mayonnaise
1 tsp canola oil
1 tbls brown sugar
1 tsp finely grated ginger
1 tbls Sriracha Chili Sauce *optional
Chopped peanuts for garnish
Combine the first five Asian Slaw ingredients in a large bowl. In a smaller bowl, whisk together all but the peanuts, making sure the sugar is completely dissolved. Pour the liquid over the cabbage mixture, cover and refrigerate for one hour.
Six vertically cut short ribs, about 4-5 lbs total
1 package small round wonton wrappers
Oil for frying
*Optional- use small corn tortillas
Combine all of the marinade ingredients in a blender and puree until smooth. Pour half the marinade into a one-gallon Ziploc bag. Separate the ribs and add them individually to the bag making sure each is covered in marinade. Marinate in refrigerator for at least 4 hours up to overnight.
Heat enough oil to 350 degrees in a deep fryer or heavy pot to fry the wontons, Fry (or bake) them in the shape of a taco ad set on a paper towel lined plate to drain and cool
Remove the ribs from the marinade and shake off and reserve excess. Let them come to room temperature. In a large skillet, heat two tablespoons of canola oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes.
Preheat the oven to 350°. Transfer the ribs and marinade to a large heavy bottomed baking dish. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender, but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender. Add hot water if the pan is drying out. Transfer the meat to a clean sheet pan, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the some of the sauce over the meat.
Preheat the grill to 450 degrees. Grill the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to a cutting board and chop into small pieces. Fill your taco shell halfway with the chopped rib meat. Spoon some sauce over it and top with some of the Asian slaw and garnish with the chopped peanuts.