Pork Spareribs in Mexican Barbeque Sauce

4 lbs. country-style pork spareribs

Mexican Barbeque Sauce:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped
1-1/2 tsp. salt
2 large tomatoes, peeled, cut up
2 Tbsp. chili powder
2 Tbsp. sugar
1/4 cup vinegar
1/3 cup olive oil
1/4 cup beer

Make Sauce:
Heat oil in saucepan. Saut� onion until lightly browned. Add garlic, chili, salt and tomatoes; simmer until mixture thickens. Add remaining sauce ingredients; cook 8 minutes, stirring constantly.

Marinate spareribs in sauce in the refrigerator several hours before grilling (if possible).

Remove ribs from sauce; set aside a small amount of sauce for basting during the first part of cooking.

Bring the remaining sauce to a boil, and simmer several minutes.

Grill the ribs over hot charcoal or under the broiler, basting periodically with sauce (use the boiled sauce for the last half of cooking - you don't want any raw pork cooties on your food!!), until tender, well-browned and crusty.

Pour extra (boiled) sauce on ribs before serving.

Makes 6 to 8 servings.