Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        rack pork spareribs
   2      tablespoons   butter or margarine
   1      medium        onion -- finely chopped
   2      cloves        garlic -- minced
   1      15 ounce can  tomato sauce
     2/3  cup           cider vinegar
     2/3  cup           firmly-packed brown sugar
   2      tablespoons   chili powder
   1      tablespoon    prepared mustard
     1/2  teaspoon      pepper

Preparation:

Melt butter in a large skillet over low heat; add onion and garlic, and sauté until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Build a banked fire bed in a covered grill. Place ribs on grill on opposite side from coals (indirect heat). Close grill hood. Smoke for 2 1/2 hours, turning rack every 30 minutes. After 2 1/2 hours, begin basting with sauce every ten minutes, for 30 more minutes. Ribs are done when the meat starts to pull up on the bone. Smoking time will vary with temperature inside kettle grill. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve any remaining sauce on the side, bringing it to a boil and boiling gently for 5 minutes.