| 1 | Combine the ketchup, vinegar, hot sauce, onion, garlic and worcestershire sauce in a mixing bowl and stir until blended. |
| 2 | Pour half of the sauce into a glass baking dish large enough to hold the ribs in a single layer. |
| 3 | Place the ribs meaty side down in the sauce. |
| 4 | Pour remaining sauce over; cover and refrigerate for 12 to 24 hours. |
| 5 | Heat a charcoal grill until the coals are thickly coated with ash. |
| 6 | If you are using a gas grill, preheat on low for 5 minutes with the lid closed. |
| 7 | Place the ribs on a rack set at least 6 inches from the fire. |
| 8 | Grill slowly, for 15 minutes. |
| 9 | Turn and baste with sauce. |
| 10 | Ribs should have browned slightly. |
| 11 | If they still look raw, stoke the fire. |
| 12 | If they have browned a great deal or scorched in spots, move ribs to a cooler part of the fire. |
| 13 | Cook for 15 minutes, baste, and turn again. |
| 14 | Grill for 30 to 45 minutes longer, turning and basting, every 5 minutes. |
| 15 | Watch the fire carefully, keeping flames away from the ribs. |
| 16 | To serve, slice the rack into individual ribs and pile on a heated platter. |
| 17 | Serves Per serving: 1,065 calories, 76 g protein, 9 g carbohydrate, 79 g fat (30 g saturated), 313 mg cholesterol, 556 mg sodium, 0 g fiber. |
| 18 | Andrew schloss, sf chronicle, 7/22/92 |
