| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Short ribs; (or chicken) |
| 2 |
c |
Chicken broth |
| 2 |
c |
:water; or enough to |
|
|
Cover ribs |
| 1 |
tb |
Brown sugar |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Catsup |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large
enough to hold the ribs and place over medium heat on top of the stove.
Cook until the vinegar reduces and forms a syrup with the sugar, about 8
minutes. Watch carefully, as the syrup will suddenly darken in color.
Immediately add the broth, water, catsup, tomato paste, mustard,
Worcestershire, cloves, chili powder and pepper and bring to a boil. Add
the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.)
Remove from heat, remove the ribs from the liquid and place covered in the
refrigerator. Cook the liquid over medium heat until it becomes thick and
syrupy. The next day, light a charcoal grill. Place the ribs on the grill
so they are not directly over the coals and cover the grill so that smoke
collects inside. If your grill does not have a cover, improvise one out of
aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10
minutes. When ribs are well heated, remove to a platter and serve. Offer
any additional barbecue sauce on the side.
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