2,049 milliliters |.
Place chile mixture, reserved 2 cups cooking water, and garlic in a blender, and remove center piece to allow steam to escape.Process until smooth, about 1 minute.
Set chile puree aside.. Heat oil in a medium deep skillet over medium-high.Add onion wedges to skillet, cut sides down, and cook, undisturbed, until underside starts to brown, about 2 minutes (you will discard the charred onion, but it will impart lots of flavor).While onions cook, toss short ribs with 2 1/2 teaspoons of the salt in a medium bowl..
Working in two batches, add shorts ribs to onion wedges in skillet and cook until browned on two sides, 3 to 4 minutes per side, flipping onion wedges when flipping short ribs.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.Add the unsalted butter to the pan, along with the herbs, smashed garlic cloves, and Thai chiles (Justin scores them with a slit so they release their heat).
Using a spoon, baste the chops with the butter mixture until a thermometer inserted into the pork registers 130°F, which should take about two to four minutes..Once the pork chops are done, transfer them to a carving board and pile all of those herbs, garlic, and Thai chiles on top, letting them sit for five minutes so they infuse with even more flavor.
(And don't forget to save that butter, too, for serving.)Then, carve them off the bone and slice the meat against the grain.