Heat oil in a large dutch oven or oven proof saucepan over medium-high heat. Add ribs and sear for 5-7 minutes, turning every 45 seconds or so, until evenly browned on all sides. Transfer to a plate.
Reduce heat to medium and add onions and jalapeños to saucepan; cook for about 5 minutes, or until softened. Add beer and broth and cook for 1 minute, scraping any brown bits off the bottom of the pan. Stir in brown sugar, tomato paste, honey , cinnamon, cumin, salt and pepper. Return ribs to pan and bring mixture to a simmer; Cover and place in the oven and bake for 2 1/2 hours, turning ribs halfway through cooking time, until meat is tender and shrinking off the bone.
Transfer ribs to a plate until cool enough to handle, then shred meat, discarding bones. Transfer liquid to a wide shallow bowl. Place bowl in an ice bath or the refrigerator until completely cool and fat solidifies on top. (Can be done a day ahead of time). Skim off and discard as much fat as possible.
Return liquid to saucepan; simmer over medium heat until thickened and reduced by a about 1/3, 15-18 minutes. Add shredded meat and stir until evenly coated and heated through.
Serve on cornmeal pancakes and top with chopped apple.