Sticky Pomegranate Molasses Braised Beef Short Ribs

2 kg beef short ribs, should yield 8 ribs
SIDS SALT & PEPPER to taste
Rice bran oil, for cooking
4 large onions, thickly sliced
12 dried dates, roughly chopped
4 cloves garlic, crushed
2 tsp ground cinnamon
2 tbsp soy sauce
Pinch chilli flakes or more, to taste
1 cup tomato passata*
⅓ cup pomegranate molasses
½ cup red wine
400 g tin chickpeas, drained & rinsed
TO SERVE:--
Fresh pomegranate seeds & coriander
Extra pomegranate molasses, for drizzling
SIDS CRAZY SALT

Preheat the oven to 160°C.
Season the ribs on all sides with SIDS SALT & PEPPER. Heat a little oil in a sauté pan and brown the ribs on all sides. You may have to do this in batches. Transfer to a large ovenproof roasting dish.
Add the onions, dates, garlic, cinnamon, soy sauce and chilli flakes along with a good pinch of salt to the sauté pan and cook for 5 minutes, adding a splash of water if the pan is dry. Add all the remaining ingredients and bring to the boil, then pour over the ribs.
Place a piece of baking paper over the meat then cover tightly with a lid or foil and cook for 4 hours until very tender when pierced with a skewer.
Cool the ribs in the braising liquid then cover and chill overnight.
Preheat the oven to 180°C fan bake.
Lift off the fat that has set on the surface and discard. Cover with the baking paper and foil and cook for 1 hour until hot. Carefully lift out of the dish and place on a serving platter.
If you want a thicker sauce, mix 1 tablespoon of cornflour with a little water and stir into the sauce. Boil for a few minutes until a little thicker and glossy.
To Serve: Spoon the sauce over the ribs and top with the pomegranate seeds and coriander and a drizzle of pomegranate molasses.
* Use a tin of tomatoes in a food processor, a pinch of SIDS CRAZY SALT and blitz until smooth.