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 purée 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 sauté onion, celery and garlic until soft (about 10 minutes). Add tomato purée, 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.