Season the beef with salt and pepper. Pour about 1 tablespoon of vegetable oil in a large dutch oven over medium heat. Brown the beef on all sides. Get a nice golden crust on the beef.
While the beef is browning, place the apple cider vinegar, cumin, chili powder, salt, pepper, garlic cloves, chipotle peppers, adobo sauce, ground cloves, lime juice, bone broth, and brown sugar in either a food processor or a blender and blend to combine.
Pour the mixture on top of the beef ribs.
Add the beer to the beef and spices and bring to a boil. Put a lid on it. Let this cook for as short as 3 hours or as long as 6-8.
A quick note on the brown sugar… If you find your dish smells or tastes too vinegar-y (real term, I swear), add a touch more brown sugar, a little at a time, until the desired sweetness. This balances the flavor out.
In a slow cooker, you’ll want to cook this 6-8 hours on low.* see note
When done cooking, remove the beef from the pot and remove the bones if needed. Chop the beef up into bite sized pieces.
Meanwhile, bring the liquid up to a boil and take about 1/4 cup of the cooking liquid and mix together with the cornstarch. Whisk the slurry together and add back into the pot and whisk.
Bring to a boil and add the meat back in. When the mixture looks combined and thick, it’s ready to serve.
Using a slotted spoon, spoon mixture into hard or soft corn shells, with lettuce, tomato, and shredded cheese, or in a bowl with some chips and lime wedges.
NOTE! You can use the Instant Pot. Just cook on high pressure for 45 min- 1 hour!