BARBECUE RIBS

4 pounds pork back ribs, cut into serving-size pieces

3 garlic cloves, minced

1 tab. sugar

1 tab. paprika

2 tea. each pepper, chili powder and ground cumin

½ tea. salt

BARBECUE SAUCE:

1 small onion, finely chopped

2 tab. butter or margarine

1 cup ketchup

¼ cup brown sugar

3 tab. lemon juice

3 tab. Worcestershire sauce

2 tab. vinegar

1½ tea. ground mustard

1 tea. celery seed

1/8 tea. cayenne pepper

Rub ribs with garlic: place in a shallow roasting pan. Cover and bake at 300° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a pan, sauté onion in butter until tender. Stir in the remaining sauce ingredients. Bring to a boil; reduce heat; cook and stir until thickened, about 10 min. Remove from heat; set aside ¾ cup. Brush ribs with some of the remaining sauce. Grill, covered over medium heat for 12 min., turning and basting with sauce. Serve with reserved sauce. Yield 4 servings.