BBQ Ribs
3 pounds short ribs (or chicken)
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons 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 broth, water, catsup, tomato paste,
mustard, Worcestershire, cloves, chili powder and pepper and bring
to a boil. Add the ribs and cook 20 minutes. (for 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.
DAY OF GRILLING, Place the ribs on the grill so they are not
directly over the coals or flame 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 with extra sauce on the side. |