3 tbsp. sesame seeds, about 4 lbs. beef short ribs cut in 2 to 3 inch
1 med. onion, sliced
1/2 c. soy sauce
1 lg. clove garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
1/4 c. packed brown sugar
2 sm. dried hot chili peppers (seeded and crushed)
1 1/2 c. water
1 tsp. cornstarch with a little water to dissolve

Put sesame seed in 4 to 5 quart kettle (one that can be used in oven). Place over medium heat until lightly brown, shaking pan. After toasting evenly, remove from heat and arrange ribs and onion on top of seed. Combine other ingredients (except cornstarch) pour over the meat, cover and bake at 350 degrees for 2 1/2 hours or until meat is tender; stir occasionally. Lift meat to serving dish; keep warm while you thicken sauce with the cornstarch.