1 cup chopped onion
2 teaspoons minced garlic
3 tablespoons vegetable oil
1 can (14 ounces) whole, peeled tomatoes, chopped
1 cup catsup
1 cup beef broth
1/2 cup chopped green pepper
1 cup chopped celery
1/4 cup dry mustard
1 tablespoon dry mustard
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon Gravy Master
2 tablespoons brown sugar, packed to measure
Dash cayenne pepper
4 to 6 pounds beef chuck flanken-style ribs (back ribs), cut into individual ribs

Directions:

1. In a 3-quart saucepan, saute onion and garlic in oil until tender.
   
2. Add remaining ingredients, except ribs, and simmer 30 minutes, stirring frequently. Generously coat ribs with sauce and let stand 30 to 60 minutes, covered, at room temperature.
   
3. Grill ribs 6 to 8 inches from hot glowing coals, covering grill for the first 30 minutes, opening vents and turning ribs frequently.
   
4. Remove cover. Grill ribs 30 minutes longer, brushing frequently with sauce and turning ribs.
   
5. When thoroughly cooked, remove to platter and serve immediately. Heat remaining sauce and serve separately. Makes 4 to 6 servings.