Chili-Plum Glazed Sesame Short Ribs

1 cup plum jam

1/2 cup hoisin sauce

1/4 cup lower sodium soy sauce

2 tablespoons chili-garlic sauce

2 tablespoons brown sugar

1 tablespoon olive oil

5 pounds beef short ribs

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons sesame oil

5 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 onion, finely chopped

1/2 cup sake

1 scallion, thinly sliced

2 teaspoons toasted sesame seeds

1. Preheat the oven to 350°F.
2. Combine the jam, hoisin sauce, soy sauce, chili-garlic sauce and brown sugar in a small bowl.
3. Heat the olive oil in a 2-quart saucepan over medium-high. Season short ribs with salt and pepper. Add half of the short ribs to the casserole and cook until browned, turning occasionally, 6-8 minutes. Transfer the meat to a 14-inch hybrid nonstick wok. Repeat with remaining short ribs.
4. Pour off fat from the saucepan and reduce the heat to medium. Add the sesame oil, garlic, ginger and onion; cook, stirring occasionally, until the onion begins to soften, 1-2 minutes. Pour in the sake and use a spoon to scrape up any browned bits from the bottom of the wok. Bring to a boil and cook until the sake is almost evaporated and the mixture looks like wet sand. Pour in the jam mixture, bring to a simmer and cook until slightly thickened, 3-4 minutes. Pour the mixture over the short ribs, cover the frying pan and transfer to the oven. Cook ribs until they are very tender and fall off the bone easily, about 3 to 3 hours and 15 minutes. Transfer to a serving platter. Discard any fat that has accumulated on top of the sauce, then spoon the sauce over the ribs. Sprinkle with scallions and sesame seeds before serving.