Instructions: Dredge the short ribs in flour and sear over high heat in the olive oil, until the ribs are brown on all sides. Remove from pan and set aside.

In the same pan, add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables start to turn brown.

Add the pureed tomato and continue cooking until the tomato appears dry.

Place the ribs in a baking pan. Add the tomato and vegetable mixture to the ribs. Add the achiote paste and beef or chicken stock. Cover the baking pan and place in a 350-degree oven.

Cook for 2 1/2 hours. Remove the ribs from the liquid carefully. Cover the ribs with the guava barbecue sauce and place the ribs back in the oven, covered. Cook for an additional 30 minutes. Serve.

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