Calgary Stampede Ribs

4 pounds pork back ribs, cut
    into serving-size pieces
3 garlic cloves, minced
1 tablespoon granulated sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons pepper
2 teaspoons chili powder
2 teaspoons ground cumin

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300 degrees F for 2 hours. Cool slightly.

Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

Barbecue Sauce:
1 small onion, finely chopped
2 tablespoons butter or margarine
1 cup catsup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

In a saucepan, saut onion in butter until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup.

Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.

Yields 4 servings.