Texas-Style Beef Ribs

This is excellent for beef, pork or chicken. For a hotter sauce, add 1/2 teaspoon cayenne pepper.

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 pur�e
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
Salt
4 pound trimmed beef back ribs

In large non-aluminum saucepan, melt butter and saut� onion, celery and garlic until soft (about 10 minutes).

Add tomato pur�e, 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).

Yields 4 to 6 servings.