SCHUG

10 each serrano chiles
1 bunch cilantro
1 bunch parsley
Salt and lemon juice to taste

For the short rib:
1. Mix salt and Hawaj spices together and generously rub over the meat. Cure meat in refrigerator overnight, unwrapped.
2. Roast in a 275 Degree oven for 5-6 hours, or until fork tender.
3. Allow to rest for 10-15 minutes. Remove meat from bones, slice across the grain into 1/2-inch pieces.

For the schug:
1. Mix chiles and fresh herbs in food processor with 1/2 cup olive oil. Season with salt and lemon juice to taste.