For rub, in small bowl, stir together brown sugar, paprika, garlic poweder, pepper, cumin, dry mustard and salt. Reserve 3 Tbsp of the rub. Sprinkle remaining rub over both sides of ribs; rub in. Place in 3 quart retangular baking dish. Cover; chill 2 to 24 hours
For charcoal grill, arrange medium-hot coals areound drip pan. Test for medium heat above pan. Place ribs, bone sides down, on grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brushing with sauce the last 5 mins of grilling. (For gas grill, preheat grill, reduce heat to medium. Ajust for indirect cooking. Place ribs in a roasting pan. Grill as above)
Meanwhile, for sauce heat oil in saucepan over med heat. Cook and sir onion in hot oil 5 minutes or until tender. Sit in tomato sauce, beer, honey, worcestershire sauce, vinegar and reserved 3 Tbsp rub. Simmer uncovered for 20 mins or until sauce is reduced to 1 1/2 cups, stirring occassionally.
To serve, cut ribs into portion. Pass remaining sauce
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