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1
In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.
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2
Meanwhile, roast the tomatoes directly over an open flame or under a broiler, turning occasionally, until charred in spots and just starting to soften, 5 to 8 minutes.
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3
Transfer to a work surface and let cool slightly, then coarsely chop.
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4
In a large saucepan, heat 1/4 cup of the oil until shimmering.
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5
Add the chopped tomatoes, onion, garlic, oregano, cinnamon stick, allspice, cloves and a generous pinch each of salt and pepper.
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6
Cook over moderate heat, stirring occasionally, until softened and saucy, 8 to 10 minutes.
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7
Let cool slightly; discard the cinnamon.
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8
Drain the chiles, reserving 2 cups of the soaking liquid.
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9
Add them to a blender along with the tomato mixture and puree until the mole sauce is smooth.
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10
In a large saucepan, heat 1/4 cup of the oil.
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11
Add the sauce and bring to a boil.
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12
Cover and simmer over moderate heat, stirring occasionally, until reduced to 3 1/2 cups, about 30 minutes.
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13
Stir in the vinegar and season the mole with salt and pepper.
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14
Preheat the oven to 350.
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15
In a large skillet, heat the remaining 1 tablespoon of oil until shimmering.
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16
Season the short ribs all over with salt and pepper.
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17
Cook half of the ribs over moderately high heat, turning occasionally, until browned all over, about 10 minutes.
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18
Transfer to a small roasting pan.
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19
Pour off all but 2 tablespoons of fat from the skillet and repeat with the remaining ribs.
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20
Spread 2 tablespoons of the mole on each rib and arrange bone side up in the roasting pan.
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21
Add the stock to the roasting pan and cover tightly with foil.
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22
Braise the ribs in the oven for about 3 hours and 30 minutes, until very tender.
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23
Transfer the ribs to a platter and serve, passing the remaining mole at the table.
