S'well Recycled Stainless Steel XL Tumbler with Straw.
Pick up lidded pot, and shake up and down or side to side for about 5 seconds to facilitate even cooking.Return lidded pot to heat.
Cook, repeating shaking process often, until popping slows down to 3 to 5 seconds between pops, 4 to 5 minutes.Remove lid, tilting lid and pot away from you so as not to get burned by the steam; set lid aside.Divide popped popcorn evenly between 2 large bowls (about 4 cups popcorn each)..
While popcorn is popping, melt butter in a small saucepan.Stir in hot sauce.
Pour butter over 1 bowl of popcorn, tossing to coat popcorn evenly.
Sprinkle blue cheese powder and celery salt over second bowl of popcorn.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.