1 cup chili
powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
2 tablespoons seasoning salt
salt & pepper
1/2 teaspoon ground
cumin
2 pounds ribs roast
4 cups canned tomato sauce
2 tablespoons dried onion flakes
1/4 tablespoon Worcestershire sauce
1/2 cup chopped fresh tomato
1/4 cup packed brown sugar
1/4 cup soy sauce
In a small
bowl or jar, mix together chile powder, dried minced garlic,
onion powder, cumin, salt and seasoning salt.
Place rib roast on a medium baking sheet. Rub vigorously with
1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
In
a medium saucepan, mix together 1/2 the chile powder mixture,
tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion
flakes,
soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
Prepare an
outdoor grill for indirect heat. Lightly oil grate.
Cook ribs
covered on the prepared grill 3 to 5 hours, or to desired doneness.
Brush with the sauce mixture from the medium saucepan during the last
minutes of cooking.
Serve with remaining sauce mixture.
By the street of By-and-By, one arrives at the house of Never.
- Miguel de Cervantes