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1
To prepare the ribs, combine sugar and salt in a 13x9-inch baking dish. Add short ribs to dish and rub all over with sugar mixture, pressing to adhere. Cover and refrigerate overnight. Rinse ribs and pat dry. Return ribs to refrigerator and let air dry, uncovered, for 4 hours.
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2
Preheat oven to 325u00b0.
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3
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Place 4 of the in pan; cook, turning to brown all sides, for 12-14 minutes. Remove from pan and set aside; wipe pan clean with paper towels. Repeat process with 2 tablespoons oil and remaining 4 ribs. Wipe pan clean again.
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4
Heat remaining 2 tablespoons oil over medium-high heat. Add onions; cook 8-10 minutes or until softened, stirring frequently. Add garlic; cook until lightly caramelized, 6-8 minutes. Stir in tomato paste and gochujang; cook 5 minutes stirring frequently. Add sherry to pan; bring to a boil, simmer until liquid is almost evaporated. Add stock, soy sauce, thyme, star anise, and bay leaves. Bring to a boil over high heat. Return all short ribs to pan; cover. Place Dutch oven in preheated oven; braise at 325u00b0 until meat is very tender and pulls away from bones easily, about 21/4-21/2 hours. Remove from oven. Remove ribs from pan and place on a platter; keep warm.
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5
Skim fat from the surface of the cooking liquid. Strain cooking liquid into a large saucepan over medium-high heat; discard solids. Bring liquid to a boil and reduce liquid to 11/2 cups. Stir in honey, lime juice, black pepper, and cilantro. Serve over ribs with slaw.
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6
To prepare slaw, toss cabbage with salt and sugar in a large bowl. Let stand 15 minutes. Drain and lightly squeeze dry. Toss cabbage with bonito and lime juice. Let stand 5 minutes. Serve slaw alongside ribs. Top with pomegranate arils.
