Ultimate Recipe

Ingredients:

1 sm Onion; chopped
1/4 ts Ground cloves
1 tb Brown sugar
1 ts Chili powder
1/4 c Cider vinegar
1/4 ts Cayenne pepper
2 tb Catsup
1 1/2 lb Firm, whitefish fillets (Recommended: Red Snapper or Halibut)
2 tb Dry mustard
1 ts Worcestershire sauce

Procedure:

1. Combine all sauce.
2. Place over medium heat and boil until reduced to a thin syrup.
3. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.
4. Place fish steaks or fillets in a baking dish and spoon some syrup over.
5. Marinate in the refrigerator for 1 hour.
6. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side

Ingredients:

4 lb Beef short ribs
1 ts Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup or Lite Syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper

Procedure:

1. Trim excess fat from ribs.
2. Place ribs and salt in 4-qt. saucepan or Dutch oven.
3. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender.
4. Saute onion in oil until tender and Add remaining ingredients; simmer 15 minutes.
5. Drain ribs.
6. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.
7. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce.
8. Serve with remaining sauce, if desired.