Shelly's Recipe

SPICY BEEF BACK RIBS

Category: Ribs

5 pounds beef back ribs, cut into 2 to 4 rib sections
1 tablespoon vegetable oil
1-1/2 cups of finely chopped onion
1 tablespoon minced garlic
1 to 1-1/2 teaspoon crushed red pepper flakes
1-1/2 cups chili sauce
1/2 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon salt

Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic, and pepper flakes; cook stir 4 to 5 minutes or until onion is tender. Add chili sauce, water, and lemon juice; bring to boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.

Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in center. When coals are medium, ash covered (25 to 30 minutes), add 3-4 new briquettes to each side. Position cooking grid with handles over coals so additional briquettes may be added when necessary.

Place ribs, meat side up, in large foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil. Place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once. Makes 6 servings

Note: add additional briquettes during cooking to maintain proper temperature.