1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1/2 cup catsup
1/2 cup strawberry preserves or strawberry jam
1/4 cup cider vinegar or beer
1 or 2 jalapeņo peppers, seeded and finely chopped
1 tablespoon bottled steak sauce
1 teaspoon chili powder
4 pounds pork loin back ribs
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground red pepper
Sauce: In a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar or beer, jalapeņo peppers, steak sauce and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
Trim fat from ribs.
In a small mixing bowl stir together the cumin garlic salt, and red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.
Cut ribs into serving-size pieces.
In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs.
Makes 6 servings.