Generously sprinkle salt and pepper on both sides of short ribs. In a hot skillet with olive oil, brown ribs. When browned, add mint and onion cooking until onions are tender. Add tomato sauce, cinnamon and cloves. Simmer until meat is tender, about 3 hours. When done, remove meat and cut up or shred into bite-sized pieces. Remove and discard cinnamon stick and cloves. Add Orzo to sauce, stirring often to avoid sticking. Cook for about 25 minutes. Add lemon juice. Return meat to pot. In a small saucepan, cook butter until browned. Stir butter into orzo and meat mixture and serve. Serve with a salad and Feta Cheese as a side. Serves approximately 6-8 servings. Jan’s Note: If mixture becomes too thick, add chicken broth or water, a little at a time.