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NOTE: Prepare Barbecue Sauce/Marinade one day before your intended BBQ dinner.
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BARBECUE SAUCE/MARINADE: Skin tomato and cut into quarters.
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Peel onion and cut into cubes for easy processing.
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Remove all the seeds from the lemon; cut into smaller pieces.
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Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
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Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
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Turn down heat to low, cover and simmer for about 30 minutes, or until liquid reduces by about 1/4.
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Add final SEVEN ingredients.
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Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
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Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
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When cool to the touch, pour barbecue sauce/marinade over beef ribs.
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Cover the container, and marinate in the refrigerator overnight.
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Turn the meat from time to time to keep the beef ribs well covered with the sauce.
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Remove container from refrigerator the next day.
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TO BARBECUE: Prepare your brill to HOT heat.
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Remove beef ribs from the marinade and let drain in a colander over a bowl, while grill is heating to HOT.
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Place on HOT grill, and cook, brushing as required with barbecue sauce/marinade, to prevent burning, until beef ribs are done to taste.
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About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.
