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Ingredients
- 3 lb short ribs (or possibly chicken)
- 2 c. chicken broth
- 2 c. water, or possibly sufficient to barely cover ribs
- 1 Tbsp. brown sugar
- 1/4 c. cider vinegar
- 1/4 c. catsup
- 2 Tbsp. tomato paste
- 1 Tbsp. dry mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp grnd cloves
- 1 tsp chili pwdr
- 1/4 tsp cayenne pepper
Directions
- DIRECTIONS:THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large sufficient to hold the ribs and place over medium heat on top of the stove. Cook till the vinegar reduces and forms a syrup with the sugar, about 8 min. Watch carefully as the syrup will suddenly darken in color. Immediately add in broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili pwdr and pepper and bring to a boil. Add in the ribs and cook 20 min. (for chicken, cook for 10 min)
- Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat till it becomes thick and syrupy.
- DAY OF GRILLING, Place the ribs on the grill so they are not directly over the coals or possibly flame and cover the grill so which smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 min, basting with barbecue sauce every 10 min. When ribs are well heated, remove to a platter and serve.
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