1.Heat oil in small saucepan; cook onion and garlic, stirring, until onion softens. Stir in wine, sugar, mustard, sauce and undrained tomatoes; bring to a boil. Reduce heat; simmer barbecue sauce, uncovered, 5 minutes, cool. Reserve half of the barbecue sauce; store, covered, in refrigerator.
2.Using kitchen scissors, separate ribs; place in large bowl with remaining barbecue sauce; toss ribs to coat all over with sauce. Cover; refrigerate 3 hours or overnight.
3.Preheat oven to slow.
4.Drain ribs; reserve marinade. Place ribs, in single layer, in large shallow baking dish. Cook, covered, in slow oven about 1½ hours, brushing occasionally with reserved marinade; uncover, cook in slow oven about 1 hour or until meat on ribs is tender.
5.Heat reserved barbecue sauce; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce thickens. Blend or process sauce until smooth.
6.Make potato pancakes, pat dry potatoes with absorbent paper. Place flour and nutmeg in medium bowl; gradually whisk in eggs and buttermilk, stir in potato and chives. Place egg whites in small bowl; beat with electric mixer until soft peaks form; fold into batter. Heat butter and oil in medium heavy-based frying pan; pour approximately ¼-cup amounts of the batter, in batches, into pan; cook until browned both sides and tender.
7.Serve ribs, drizzled with hot barbecue sauce, with potato pancakes.
Beef short ribs are slabs of meat, fat and bone, measuring about 5cm by 8cm, usually cut from between the neck and shoulder. They need slow, moist cooking to be at their most delectable. Ask your butcher to cut them for you in advance.Note