In a 6 quart Dutch oven, brown short ribs on all sides.
Sprinkle ribs 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
Bake for 15 minutes.
Brush more mixture over ribs; bake until glazed and lightly browned,
15 to 20 minutes more.