Texas Style Baby Back Ribs

Heat a large saute pan on a medium-high flame and add the olive oil. After the oil is heated sufficiently, add the butter. Saute the onions, garlic and shallots until transparent.

Add the rest of the liquid ingredients (pureed tomatoes, tomato paste, 1 can beer, water, vinegar, Worcestershire sauce and lemon juice), and heat until simmering. Once simmering, add the dry spices, stirring in gradually.

Let this mixture simmer for at least 30 minutes. When finished, taste it (you may want to sweeten it with more sugar or spice it up using more cayenne pepper). Reserve 1 cup of the sauce for your mop, and at least 1 cup for dipping sauce.

Place the ribs in a shallow non-metal baking pan and cover with remaining sauce. Try to fully submerge the ribs and place sheets of plastic wrap or wax paper directly atop the meat, so as to eliminate air. If the ribs are not totally covered, rotate them periodically. Marinate for a minimum of 12 hours.

For the mop, mix the reserved marinade with the beer in a bowl.

Cook ribs by using the indirect method of grilling; grill over medium-low heat for about 2 hours, turning and basting every 30 minutes, until browned and tender. Or use a smoker following manufacturer's instructions.

Heat the reserved marinade to serve with ribs.