4 pounds beef short ribs, cut into pieces
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water
1/2 pound rhubarb (tops removed)
1/2 cup granulated sugar
2 tablespoons cider vinegar
2 tablespoons ketchup
2 to 3 drops hot red pepper sauce

Heat oven to 300 degrees F. Trim excess fat from short ribs.

In a 6 quart Dutch oven, brown short ribs on all sides. Sprinkle with chili powder, salt and pepper. Add water. Cover and bake 1 1/2 hours or until tender.

Trim off ends and any remaining leaves from rhubarb. Wash stalks thoroughly. Coarsely chop. Remove ribs to roasting pan with rack. Pour cooking liquid and drippings from Dutch oven into 2 cup measuring cup. Skim off fat. Return 1/2 cup liquid to Dutch oven. Add rhubarb, sugar, vinegar, ketchup and red pepper sauce. Heat to boiling. Boil sauce 5 minutes, stirring occasionally. Brush some of rhubarb mixture over ribs. Bake 15 minutes.

Brush more mixture over ribs; bake until glazed and lightly browned, 15 to 20 minutes more.