This is excellent for beef, pork or chicken. For a hotter sauce, add 1/2 teaspoon
2 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon minced garlic
1/4 cup canned tomato puree
2 tablespoons cider vinegar
2 tablespoons firmly packed dark brown sugar
1/4 cup beef or vegetable stock or broth
1 tablespoon Worcestershire sauce
1/2 large bay leaf
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
4 pounds trimmed beef back ribs
In large non-aluminum saucepan, melt butter and sauté onion, celery and garlic
until soft (about 10 minutes).
Add tomato puree, vinegar, brown sugar, stock, Worcestershire sauce, bay leaf,
peppers, cumin, chili powder and salt to taste; simmer 30 minutes, stirring frequently
so sauce doesn't burn.
Cool, cover and refrigerate sauce for at least 1 hour to meld flavors.
Discard bay leaf.
Prepare fire for direct-heat cooking. If using a gas grill, presoak hardwood
chips. If using a charcoal grill, presoak hardwood chunks. When fire is ready, place
chips or wood chunks onto fire to create a smoky flavor.
Place ribs on the grill and sear, 3 to 4 minutes per side. After ribs are browned,
baste with sauce and close grill lid.
After 3 minutes, baste and turn ribs again; cook 3 minutes more. Ribs are done
when nearly black on the outside (about 15 minutes total cooking time).