3 to 4 pounds beef short ribs
1/4 cup dark brown sugar
1/2 cup cider vinegar
2 cups chicken stock
2 cups water
1/2 cup ketchup
3 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon dry English mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cloves
1 teaspoon chili powder
1/2 teaspoon ground cayenne

Combine vinegar and sugar in a large saucepan and simmer until mixture thickens to a syrupy consistency, about 10 to 15 minutes. Add water, stock and seasonings. Bring to a boil and add ribs, simmering for 20 minutes. Allow ribs to cool on a dish lined with aluminum foil. After 15 minutes, wrap ribs in foil and refrigerate overnight.

Simmer the remaining liquid in the saucepan, reducing until it becomes thick enough to coat the back of a spoon. Cool and refrigerate. Reserve this sauce to baste the ribs while grilling.

The following day, grill ribs 30 to 40 minutes turning once or twice, and basting every 10 to 15 minutes with the reserved sauce.

Submitted by: CM