pods and continue to blend*. With a rubber spatula, scrape the
paste into a bowl and stir together with the salt and sugar.
In a plastic container with a lid or in a resealable plastic bag, rub
the cure all over the short ribs; cover and refrigerate for 4 to 6
hours.
Rinse the cure off the short ribs and dry them very well with
paper towels.
In a Dutch oven, heat a few tablespoons of vegetable oil over
medium-high heat until hot. Sear the short ribs, 2 to 3 minutes a
side, until they are deep golden brown* all over.
Lift the short ribs onto a plate and pour off any extra oil or fat,
leaving about 1 tablespoon in the pan. On medium heat, add the
onion, carrot, and a pinch of salt and sauté until the vegetables
have softened and darkened slightly, 3 to 4 minutes. Add the garlic
and ginger and continue to sauté for another minute, then add all
the spices and the lime zest. Stir and then add the chicken stock
and coconut milk and another pinch of salt. Bring to a simmer, put
the short ribs back in, and cover the pan. Braise over low heat for
2½ to 3 hours, stirring every so often to make sure the coconut
milk doesn’t separate.
After 2½ hours, check the short ribs with two forks: you
should be able to take the meat off easily. If the short ribs are
indeed fork-tender, remove them to a plate and strain the sauce
into a separate pot. Bring the sauce to a simmer and allow it to
reduce slightly, 5 minutes or so, then season with more salt and
lime juice, starting with ¼ cup, until the flavor is intense and