| 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 the 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 | (if using 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 | The next day, light a charcoal grill. |
| 10 | Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. |
| 11 | If your grill does not have a cover, improvise one out of aluminium foil. |
| 12 | Cook for 40 minutes, basting with barbecue sauce every 10 minutes. |
| 13 | When ribs are well heated, remove to a platter and serve. |
| 14 | Offer any additional barbecue sauce on the side |
