Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Short ribs (or chicken) 2 tb Tomato paste
2 c Chicken broth 1 tb Dry mustard
2 c :Water, or enough to 1 ts Worcestershire sauce
-barely cover ribs 1/4 ts Ground cloves
1 tb Brown sugar 1 ts Chili powder
1/4 c Cider vinegar 1/4 ts Cayenne pepper
1/4 c Catsup

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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