| 3 lb.short ribs | 2c. chicken broth |
| 2 c. water plus more | 1 tbs. brown sugar |
| 1/4 c. cider vinegar | 1/4 c. catsup |
| 2 tbs. tomato paste | 1 tbs. dry mustard |
| 1 tsp. worcestershire | 1/4 tsp. ground clove |
| 1 tsp. chili powder | 1/4 tsp. cayenne |
| The day before grilling, place sugar and vinegar in large pot. Cook on medium heat until vinegar forms a syrup with sugar. Watch, as syrup will suddenly darken. Immediately add ribs, broth, water, and rest of ingredients. Add water to completely cover ribs. Bring to boil and cook for 20 minutes. Remove from heat. Remove ribs from liquid and place, covered, into refrigerator. Cook liquid over medium heat until it forms a thick syrup. Following day, pepare charcoal grill with medium hot bed. When temperature reaches 225°F to 250°F place ribs on grill so they are not directly over coals. Cover grill so smoke builds inside. Baste with sauce every 10 minutes. Cook at 250°F until internal temperature of meat is 160°F. Remove to platter and serve, with remaining sauce on side. |