Plum Sauce Braised Short Ribs

Combine the marinade ingredients. Place ribs in a glass dish and pour the marinade over the ribs, making sure to coat all sides well. Refrigerate for 4 hours.

Heat olive oil in a Dutch oven or other deep, heavy-bottomed pot over medium high heat. Scrape marinade off the ribs and sear ribs until brown on all sides. Remove from pot. Lower the heat.

Strain the marinade into a bowl and set the liquid aside momentarily. Add the strained solids into the Dutch oven and stir briefly. Add in stock and cassis. Return meat to the pot. Add the marinade liquid.

Preheat oven to 275F.

Create a bouquet garni–—a piece of cheesecloth tied into a sack with the star anise, cloves, cardamom and cumin inside. Add this into the pot. Add the salt into the pot as well. Bring to a boil on the stovetop. Cover the pot and place in a 275ºF oven for 4-5 hours until meat is soft but not separated from the bone. Remove the bouquet garni when done. Serve the ribs with the sauce over them.