Asian Braised Short Ribs with Chilli Lime Potatoes

SHORT RIBS:--
2 kg beef short ribs, with 5 cm of meat each
2 tbsp brown sugar
½ tsp SIDS CRAZY SALT
2 tsp sesame oil
¼ cup soy sauce
1 small onion, grated
3 cloves garlic, minced
2 tsp SIDS SALT & PEPPER
POTATOES:--
1 kg potatoes, cut into chunks if large
Rice bran oil
SIDS SALT & PEPPER to taste
1 tbsp lime juice
½ tsp sugar
2 cloves garlic, chopped
2 tbsp coriander, chopped
Chopped fresh red chilli, to taste

Rinse the short ribs under cold running water and transfer to a bowl. Add SIDS CRAZY SALT and all the marinade ingredients and toss to coat. Cover and refrigerate for 6-24 hours.
Preheat the oven to 150°C and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 23 x 33 cm roasting pan and cover with the marinade, along with 1½ cups of water. Cover with foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
Place the potatoes on a baking paper-lined baking tray. Drizzle with oil, SIDS SALT & PEPPER and roast along with the short ribs for the last 45 minutes.
While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons oil, lime juice, sugar, garlic, coriander, and red chilli. Season the dressing with SIDS SALT & PEPPER. Toss the roasted potatoes in the dressing, and serve with the short ribs.