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

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 heavy medium saucepan. Skim fat from pan juices. Boil over medium heat until liquid is reduced to 2 cups, if necessary. Spoon sauce over ribs. (Can be prepared 1 day ahead. Return ribs and sauce to pans. Cover and refrigerate. Remove any hardened fat from surface. Cover pans with foil. Bake in 375 degree oven until meat is heated through, about 45 minutes.) Sprinkle with cilantro and serve. Serves 8.