Preheat oven to 350 degrees.

Heat a large skillet over medium-high heat.

Mix together salt, pepper and garlic powder and season short ribs. Brown ribs in batches on all sides until well browned. About 10 minutes per batch. Remove from pan and drain on paper towels. Place ribs in a large Dutch oven or heavy stock pot.

Pour off most of the fat from the skillet leaving about 2 teaspoons. Sauté the diced onions until translucent but not browned. Add the tequila and cook down for about 2 minutes. Add nectar and ½ cup gluten free beef broth. Cook for about 1 minute just to meld flavors. Pour over ribs and stir well.

Cover and bake in oven for about 3 hours or until the meat is very tender and almost falling off the bones. Remove from heat and let cool. Cover and refrigerate overnight.

Put a large spoonful or two of smashed potatoes in a shallow soup bowl, top with 2 or 3 ribs, spoon over some sauce and garnish with chopped green onions.

Ribs can be made as much as three days ahead.

In a large pot of heavily salted water over high heat, boil potatoes until tender (about 15 – 20 minutes).

Pour off water and return pan with potatoes in it to the high heat and cook for about 2 minutes until the moisture has evaporated. Add salt and pepper and smash potatoes with a potato masher. Add butter, half-and-half and cream if using. Mash some more until the potatoes are chunky not smooth. Taste and add more salt and pepper if needed.