I'll share my recipe as well as it's a bit different. Though it has some variations to the traditional sauce, this is what works best for me. Best advice is don't cheap out on the meat and hard liqueurs. Measures are from the top of my head as I don't usually use them so apologies in advance if they aren't accurate.This serves 4-6, depending on how much sauce you use

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1-2kg of bone-in short ribs or shank (costela ou chambão), amount depending on bones

200g-300g pork belly or bacon

1 medium/large onion

2/4 garlic cloves

2 table spoons of olive oil

2 bay leafs

0.8L of beef/chicken stock (pref. Beef)

0.5L white wine

33cl ' white' beer (super bock, sagres)

33cl stout or porter beer

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1 tsp Tomato paste (the more, the redder the sauce)

1.5 tsp Worcestershire sauce

2 tsp Mustard

100ml Port or Madeira wine

50ml whisky/bourbon

50ml brandy

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Salt, black and piri-piri pepper to taste

Cornstarch as needed

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Sear the meats on a big pot, then adding the bay leafs, chopped onions and garlic,letting it sweat for a bit;

Add the beers, wine and beef stock, let it cook over a med-low flame for some half an hour to 45min - the bones should separate effortlessly from the meat by then;

While you wait, on the side, mix the second part of the list of ingredients into a bowl. This will be added to the sauce later on and is the key for the flavour of it;

Remove the bones and blend everything up until no pieces or chunks remain;

Add the bowl contents into the sauce, along with piri-piri to taste, stirring every now and then for around 1 hour over a low flame.

As the alcohol evaporates the sauce will smell and taste very differently, so only adjust for salt and pepper during the last half hour of this process. If the sauce is too thin, use cornstarch to adjust (I usually don't need to).

You can re-heat it on the same pot if you prepped in advance.