8 lbs. beef short ribs, cut into 3 inch pieces
2 c. canned tomato sauce
1/4 c. red wine vinegar
1/4 c. firmly packed golden brown sugar
1 tbsp. dry mustard
1/2 tsp. cayenne pepper
1/4 tsp. cinnamon
Minced fresh cilantro or parsley
2 lg. onions, coarsely chopped
4 lg. jalapeno chilies, finely chopped (1/4 c.)
2 tbsp. chopped green bell peppers
4 lg. garlic cloves, minced
1/4 tsp. ground cloves
2 c. beer

Preheat oven to 425 degrees. Arrange short ribs in single layer in 2 large baking pans. Sprinkle onions around ribs.

Combine all remaining ingredients except beer and cilantro in large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 10 minutes. Cool slightly. Stir in beer. Pour mixture over ribs. Cover pans with foil and bake until meat is very tender, 2 1/2 hours.

Remove ribs from pan and keep warm. Combine all pan juices in medium saucepan. Skim fat from pan juices. Boil over medium heat until liquid is reduced to 2 cups, if necessary. Spoon sauce over ribs. Sprinkle with cilantro or parsley and serve. 8 servings.