Recipe: Barbecued Chicken and Ribs

1 to 2 pounds beef short ribs

1 to 2 pounds country-style pork ribs

2 whole chickens, skinned and cut up

Salt, pepper

2 tablespoons oil

2 onions, chopped

2 cups water

1 cup vinegar

4 cups catsup

1 cup brown sugar, packed

Trim any excess fat from beef and pork ribs. Season ribs and chicken to taste with salt and pepper. Heat oil in 12-inch Dutch oven placed on 9 to 10 evenly distributed hot coals. Add onions and saute until transparent but not browned. Stir in water, vinegar, catsup and brown sugar. Cook, stirring often, until mixture thickens, about 1 hour.

Add ribs to sauce, stirring to coat well. Continue cooking, stirring often and replacing coals as needed, about 1 hour.

Add chicken pieces, stir to coat well and continue cooking until ribs and chicken are very tender, about 1 hour longer. Oven may be covered or not. Sauce will be thicker if oven is not covered. Makes about 10 servings.

Note: For conventional range cooking, use 8-quart pot and cook on range top according to previous directions.