Tamarind Guava Barbecue Spareribs

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3 pounds of baby back ribs

1 pint of 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 stock

1 cup guava jelly

6 fresh tamarind pods or 4 ounces tamarind pulp

5 large fresh or canned tomatoes

1 canned or dried chipotle chile

1 whole cinnamon stick

2 tablespoons apple cider vinegar

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