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.
