3 tbsp. vegetable oil (not olive oil)
1 extra lg. onion, finely chopped
2 cloves garlic, finely chopped
1 c. catsup
1/2 c. wine vinegar
1/3 c. lemon juice
1/4 c. Worcestershire sauce
4 tsp. chili powder
2 tsp. ground celery seed
1 tsp. ground cumin

Heat oil in heavy saucepan and saute onion and garlic slowly until golden, add rest of ingredients, bring to a boil, lower heat, simmer, uncovered for 30 minutes.

SPARERIBS: You can also use a gas grill. Grill must be 5" from coals.

Cover grill with heavy duty aluminum foil, turn up edges, make trough in center to catch fat.

FIRE: Put single uncrowded layer of charcoal in fire box, allow the charcoal to reach white ash stage, 45 minutes. Scatter handful of fresh charcoal over hot coals. Place rack of ribs on the foil lined grill, cook, turning frequently for about 45 minutes. Baste several times with beer, water or chicken broth. Remove fat from trough. Remove ribs and remove foil from grill. Replace ribs on bare grill and continue cooking until cooked through, about 45 minutes more. Keep turning and basting. Transfer to cutting board and cut into individual pieces. Brush generously with barbecue sauce, return to grill, cook, turning often and brushing with more sauce until well glazed, about 15 more minutes. NOTE: This is great sauce for chicken also.