In a shallow baking dish combine the tomato
sauce, red wine, honey, vinegar, onion, garlic
and cloves
Stir well
Add the short ribs and
turn to coat with the sauce
Cover and
refrigerate for 24 hours.
Remove the ribs from the sauce
Transfer sauce
to a small saucepan and set on the stove
Rotate ribs in the Deep Basket for 1 hour,
basting the ribs every 15 minutes until cooked
through and well browned.
Bring the reserved sauce to a boil and then
simmer for 5 minutes
