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Transfer short ribs to a plate.Let skillet cool 5 minutes.

Discard charred onion wedges and all but 1 tablespoon drippings from skillet.. Stir chile puree, 2 cups water, oregano, and remaining 1 1/2 teaspoons salt into drippings in skillet and bring to a simmer over medium-high.Return browned short ribs to skillet.Reduce heat to low, and simmer, partially covered, turning short ribs occasionally, until chile sauce thickens and short ribs are tender when pierced with a fork, 1 hour 40 minutes to 1 hour 55 minutes.

Remove from heat, and let cool 15 minutes.Scrape chile sauce into a large heatproof measuring cup.

If needed, add water to equal 3 1/2 cups chile sauce; set aside..

Prepare the Morisqueta., but not enough to lose its shape.

I drain the syrup (which I also save because you end up with a lovely, pink rhubarb syrup) then dehydrate the candied rhubarb pieces for a few hours, just until chewy on the outside but soft in the inside.I also put rhubarb directly on a grate close to a hot fire so it gets a nice char, while getting a little smokey.

is completely heated by wood and it gives fruits the most delicious, mellow smoked flavor.I cut the charred rhubarb up and toss with granulated sugar.