3 pounds short ribs -- (or chicken)
2 cups chicken broth
2 cups :water -- or enough to
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
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 aluminum foil. Cook for
40 minutes, basting with grill sauce every 10 minutes. When ribs are
well heated, remove to a platter and serve. Offer any additional grill
sauce on the side.
