Barbecued Short Ribs
Barbecued Short Ribs, a barbeque recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Barbecued Short Ribs
Ingredients
- 3 lb Short ribs (or chicken)
- 2 c Chicken broth
- 2 c :Water, or enough to
- -barely 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
Method
- 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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