Barbeque Ribs - Barbecued Ribs for Cajuns

• 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

1. 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.
2. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes.
3. Watch carefully as the syrup will suddenly darken in color.
4. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil.
5. Add the ribs and cook 20 minutes.
6. (for chicken, cook for 10 minutes)
7. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator.
8. Cook the liquid over medium heat until it becomes thick and syrupy.
9. 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.
10. If your grill does not have a cover, improvise one out of aluminum foil.
11. Cook for 40 minutes, basting with barbecue sauce every 10 minutes.
12. When ribs are well heated, remove to a platter and serve.
13. * Serve with extra sauce on the side.

short ribs, chicken broth, water, brown sugar, cider vinegar, catsup, tomato, mustard, worcestershire sauce, ground cloves, chili powder, cayenne pepper

Taken from online-cookbook.com/goto/cook/rpage/001042 (may not work)