Barbecued Short Ribs

Name: Barbecued Short Ribs
Yield: 4
Cuisine: Fusion
Ingredients: beef, short ribs; chicken broth; water; brown sugar; apple cider vinegar; ketchup; tomato paste; dry mustard; worcestershire sauce; cloves; chili powder; cayenne pepper

Submitted by yldrnkrazy

Ingredients

POUNDS BEEF, SHORT RIBS

CUPS CHICKEN BROTH

CUPS WATER
or enough to barely cover ribs

TABLESPOON BROWN SUGAR

CUP APPLE CIDER VINEGAR

CUP KETCHUP

TABLESPOONS TOMATO PASTE

TABLESPOON DRY MUSTARD

TEASPOON WORCESTERSHIRE SAUCE

TEASPOON CLOVES
ground

TEASPOON CHILI POWDER

TEASPOON CAYENNE PEPPER

Directions

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, ketchup, 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.