BBQ Sauce:
10ea 160z Whole Canned Tomatoes
2ea 8oz Cans Tomato Paste
2ea Medium Carrots
1ea Red Onion
4 sprigs Lemon Grass
2 Fingers Young Ginger
1/2 Cup Medium Thai Curry Paste
1/4 Cup Fish Sauce
2 Cups Daik

Braised Short Ribs:
10 pounds short ribs
2ea Carrots
2 ea White Onions
2stalks Celery
1 bottle Red wine
1/2 Cup Tomato Paste
2tbsp Coriander Seeds
2tbsp Cumin Seeds
2ea Star Anise
1cup Olive Oil

Pickled Onion:
3ea Red Onions (sliced)
2cups Rice wine vinegar
1-1/2 cups of Sugar
4 Allspice Vinegar

For the BBQ sauce:
Put everything in a pot except for the fish sauce.
Cook until it is rendered by half.
Puree in a blender and strain
Put back in the pot and reduce by half
Finish with fish sauce. Check for sweetness. If needed, add some honey.

For the short ribs:
Sear short ribs and put to the side.
Caramelize your mirepiox (carrots, white onion, celery) and add tomato paste.
Deglaze the pan with wine and add the rest of the ingredients
Cut until soft (test with fork).

For the pickled onions:
Put the vinegar, sugar, & cloves in a pot and bring to a boil.
Pour over onions and put in the fridge.