Anonymous Tue May 23 19:25:44 2006

3 pounds short ribs -- (or chicken)

2 cups chicken broth

2 cups water (enough to barely cover ribs)

1 tablespoon brown sugar

1/4 cup cider vinegar

1/4 cup catsup

2 tablespoon tomato paste

1 tablespoon dry mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground cloves

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

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 aluminum 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. Posted to the BBQ List

by Carey Starzinger on Jun 04, 1996.