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Ingredientes
- 3 lb Short ribs, (or possibly chicken)
- 2 c. Chicken broth
- 2 c. :water, or possibly sufficient to Cover ribs
- 1 Tbsp. Brown sugar
- 1/4 c. Cider vinegar
- 1/4 c. Catsup
- 2 Tbsp. Tomato paste
- 1 Tbsp. Dry mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp Grnd cloves
- 1 tsp Chili pwdr
- 1/4 tsp Cayenne pepper
Direcciones
- THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large sufficient to hold the ribs and place over medium heat on top of the stove.
- Cook till the vinegar reduces and forms a syrup with the sugar, about 8 min. Watch carefully, as the syrup will suddenly darken in color.
- Immediately add in the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili pwdr and pepper and bring to a boil. Add in the ribs and cook 20 min. (If using chicken, cook for 10 min.)
- Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat till 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 which smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 min, basting with barbecue sauce every 10 min. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 4 servings | |
| Calories 1270 | |
| Calories from Fat 19 | 1% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 487mg | 20% |
| Potassium 542mg | 15% |
| Total Carbs 279.55g | 75% |
| Dietary Fiber 10.8g | 36% |
| Sugars 8.05g | 5% |
| Protein 24.18g | 39% |
