4 pounds beef short ribs
1 medium onion, peeled and minced
4 cloves garlic, pressed
1/4 cup butter
1/4 cup red wine vinegar
1 cup catsup
1 cup water
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons dry mustard powder
1 teaspoon chili powder

Set ribs out of the refrigerator to warm to room temperature.

Preheat grill.

Meanwhile, make sauce. Saut?onion and garlic in butter in a skillet until onion is clear, then add remaining ingredients and simmer 20 minutes, stirring from time to time. Dip ribs into hot barbecue sauce, then place on the grill. Feed fire small pieces of aromatic twigs fruit cuttings, grape or hickory. Cover and barbecue until ribs are done, about 1 1/2 hours, keeping fire low, turning from time to time and basting with reserved sauce. Douse any flame-ups.

Serve at once. Makes 8 servings.