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1
Preheat the oven to 350 degrees F.
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2
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, broth, vinegar, garlic, leek, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid. Add water if necessary to cover the ribs.
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3
Bake the short ribs, covered, for 3-4 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm (or refrigerate to serve another day).
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4
Drain the fat off of the cooking liquid and discard. An easy way to do this (if you have the time) is to refrigerate the liquid, and then spoon off the hardened fat.
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5
At this stage, the dish could be refrigerated and served in the the next day or two.
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6
Here is what to do when you are ready to serve: Heat the oven to 425 degrees. Place the dutch oven over medium -high heat. Add the hoisin sauce to the liquid. Reduce the liquid by about 1/2. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining orange juice.
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7
Return the short ribs to the stockpot or Dutch oven with the reduced sauce, coating the short ribs well with the sauce. Bake until the short ribs are heated through and slightly glazed (this should take 30 - 45 minutes, depending upon the starting temperature of the meat). About halfway through the cooking process, pull out the pot and toss the meat to coat it more thoroughly.
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8
Garnish with the orange zest and green onions.
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9
To make the sliders, use a pair of forks to separate the meat from any remaining bones, shredding it in the process. Toss the meat in some of the reduced sauce until well mixed.
