8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup ketchup
1 cup pineapple juice
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons oyster sauce, bottled
1/2 tablespoon chile paste
2 teaspoons granulated garlic
2 slices lemon
2 slices orange
4 scallions, chopped
1 (2-inch) slice fresh ginger
1 red bell pepper, roasted and seeds removed, chopped
1 bay leaf
2 Camomile tea bags
4 tablespoons sesame seeds
Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.
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