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Spicy Beef Back Ribs

A spicy sauce made with chili sauce and crushed red pepper flakes give these Beef Back Ribs amazing flavor.

2 kg	beef Back Ribs, cut into 2 to 4 rib sections
1 tbsp	vegetable oil
150 g	finely chopped onion
1 tbsp	minced garlic
1-2 tbsp	crushed red pepper flakes
1-2 tbsp	cups chili sauce
118 ml	water
3 tbsp	fresh lemon juice
1/2 tsp	salt

Step 1
Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender.
Step 2
Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve about 118 ml sauce for basting.
Step 3
Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
Step 4
Place ribs, meat side up, in large foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat.
Step 5
Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack.
Step 6
Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.

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