For the marinade
For the glaze
In a large bowl or zip-top bag combine the molasses, soya sauce, sugar, honey and garlic. Add the short ribs, toss to coat and place in the fridge overnight.
Preheat the oven to 160°C, gas mark 3. Remove the short ribs from the fridge. Season with salt and pepper.
Heat the oil in a cast iron pot or in an oven-safe dish big enough to hold the short ribs in a single layer, over a medium-high heat. Brown the ribs on all sides, approximately 3-4 minutes per side. Add enough stock to just cover the ribs and bring to a simmer. Cover the pot and place it in the oven.
Braise the ribs, checking them after 45 minutes to make sure that they are still submerged in stock, adding more if needed. Turn the ribs and continue cooking until the meat is very tender and almost falling off the bone (approx. 3-3½ hours).
Once ready remove the ribs from the cooking liquid and place them in a serving dish.
Make the glaze by whisking together the molasses, honey and soya sauce and brush over the ribs.
Sprinkle with the sesame seeds and serve immediately.