- chili powder1 cups
- dried minced garlic1 tablespoons
- onion powder1 teaspoons
- ground cumin1/2 teaspoons
- salt1 1/2 teaspoons
- seasoning salt2 tablespoons
- rib roast2 pounds
- canned tomato sauce4 cups
- packed brown sugar1/4 cups
- fresh tomato1/2 cups
- Worcestershire sauce1/4 tablespoons
- dried onion flakes2 tablespoons
- soy sauce1/4 cups
- water1/4 cups
== Directions ==
In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
Prepare an outdoor grill for indirect heat. Lightly oil grate.
Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.