Ribs Recipe

SHORT RIBS

4 to 5 lbs beef short ribs, cut into pieces (for four servings)
1 tsp salt
1 tsp black pepper (I prefer fresh ground)
1 12-oz bottle chili sauce
1/2 cup beer
2 TBSPNS minced onion
2 TBSPNS Worcestershire sauce
1 TBSPN chili powder
2 tsp sugar
Salt and pepper the rib pieces
Combine remaining ingredients in saucepan; bring to boil; reduce heat and simmer 5 mins -then set aside.
Grill for 20 minutes on med-high, turning frequently.
Baste liberally with sauce; continue grilling/turning additional 20 mins.
Serve on platter with final slather of sauce prior to serving.

BABY BACK RIBS
3 to 5 lbs. baby back ribs (makes 4 servings)
2 tsp salt
1 tsp black pepper
1 cup hoisin sauce
1 cup grape jelly
2 TBSPNS Worcestershire sauce
2 TBSPNS dry mustard
1 TBSPN brown sugar
2 tsp garlic powder
2 tsp Tabasco sauce
Juice of one lime
Sprinkle ribs with salt and pepper and set aside while grill preheats.
Place ribs on preheated grill over medium heat (use disposable drip pan directly beneath ribs, or make one from heavy-duty foil) -this will keep ribs from drying out
Cover and cook approx 1 hour (until tender)
While cooking, combine remaining ingredients in saucepan; bring to boil; reduce heat and simmer 5 mins.
When ribs are tender, remove drip pan, exposing ribs to direct heat; continue to grill uncovered, basting with sauce, turning until crisp on both sides - about 5 mins.
cut ribs into sections; serve with remaining sauce.