1 (3 lb.) rack pork spareribs
2 tbsp. butter
1 med. onion, finely chopped
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
2/3 c. vinegar
2/3 c. firmly packed brown sugar
2 tbsp. chili powder
1 tbsp. prepared mustard
1/2 tsp. pepper

Melt butter in a large skillet over low heat; add onion and garlic and cook until tender. Add remaining ingredients except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Place a large piece of foil over coals beneath grill to catch drippings. Baste meatiest side of ribs with sauce. Place ribs on grill, meatiest side down, about 6 inches above low coals; baste top side. Close grill hood. Cook about 20 minutes; turn ribs, and baste. Cook 45 minutes more or until done, basting every 10 to 15 minutes with sauce.