Instructions: Most supermarkets carry beef ribs. And dont reduce the oil in this recipe, as sauce made with less oil burns quickly on the barbecue.

For sauce, heat oil in large saucepan over medium heat. Add onions, garlic, chili powder, cumin and cayenne. Cook, stirring often, until onion has softened, about 5 minutes. Squeeze enough juice from lemons to measure 1/4 cup. Stir into onion mixture, along with ketchup, brown sugar and Worcestershire.

Bring to boil, stirring often. Reduce heat to low and simmer, covered, until thickened, about 15 to 20 minutes. Stir often, especially near end of cooking time. Use right away or cover and refrigerate up to 1 week.

Oil grill and preheat barbecue. Place ribs bone-side-down on barbecue and grill, turning at least once, for 30 minutes.

Spoon a third of sauce into serving dish and set aside to be used as dipping sauce. While ribs are on grill, brush with sauce. Continue turning and brushing with sauce, until richly glazed and browned, about 15 to 30 minutes, depending on thickness.

When ribs are done, move to cooler part of grill. Serve with reserved sauce.

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