2 tbsp. olive oil
1 med. chopped onion
1 (8 oz.) can tomato sauce
1/2 c. brown sugar
1/4 c. white vinegar
1 tsp. Worcestershire sauce
2 tbsp. chili powder
1/2 tsp. dry mustard
Pinch of salt

RIBS:

6 to 8 lb. ribs
2 Granny Smith apples
12 oz. beer
3 to 4 chopped garlic cloves

SAUCE: Combine all ingredients in saucepan. Bring to a boil; stirring occasionally. Reduce heat and simmer 30 to 45 minutes.

RIBS: Place ribs in a large pot with whole apples, vinegar, beer and garlic. Fill pot with water, cover and bring to a boil. Skim fat. Reduce heat to a simmer and cook 45 minutes. Meat should be almost ready to fall off of bones. Baste ribs with sauce and grill over charcoal - turning several times.