2poundsboneless beef chuck Texas-style ribs,
1/2cupfinely chopped onion,
1tablespoonfinely chopped garlic,
2 1/2tablespoonsWorcestershire sauce,
1 to 2teaspoonsTabasco sauce, according to taste preference,
1teaspoonblack ground pepper,
1Trim excess fat from ribs. Combine marinade ingredients in a 1 gallon sealable plastic bag. Add ribs; seal bag and turn to coat. Refrigerate12 to 24 hours, turning occasionally.
2Remove ribs from marinade and set aside. Pour marinade into a 1-quart saucepan; add 1/2 cup ketchup, brown sugar and salt. Stir and bring to a boil over Medium-High heat. Reduce heat to Medium-Low and simmer 20 minutes, stirring occasionally. Remove from heat.
3Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed. Grill ribs 8 to 10 minutes per side overMedium heat (375 degrees grill surfacetemperature) or until the internal temperature in the thickest part reaches 145-150 degrees. Baste ribs with barbecue sauce during cooking, if desired. Spoon sauce over ribs and serve immediately
No Nutritional Information Available