- Posted by Father Broderick in Metairie LA at www.nola.com
Serves/Makes:4 or more
- 3 lbs (1.4 kg). short ribs
- 2 cups (475 ml) chicken broth
- 2 cups (475 ml) water, or enough to barely cover ribs
- 1 tbsp (15 ml) brown sugar
- 1/4 cup (60 ml) cider vinegar
- 1/4 cup (60 ml) catsup
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) dry mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 ml) ground cloves
- 1 tsp (5 ml) chili powder
- 1/4 tsp (1 ml) 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.
- * Serve with extra sauce on the side.