Tamarind-Guava Barbecued Spareribs

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3 pounds baby back ribs, cut into 4 equal portions

1 pint Guinness stout

Salt and pepper, to taste

2 teaspoons olive oil

2 shallots, sliced

1/2 cup dry red wine

2 cups beef or chicken broth

1 cup guava jelly

5 large tomatoes, chopped

6 tamarind pods, or 4 ounces tamarind pulp

1 dried or canned chipotle chile

1 cinnamon stick

2 tablespoons apple cider vinegar

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