3 to 4 pounds beef chuck short ribs
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon dried oregano leaves, crushed
1 (8-ounce) can tomato sauce (1 cup)
1/3 cup tomato-based picante-style salsa
2 tablespoons packed brown sugar
1/2 teaspoon dry mustard

Trim fat from ribs. Cut ribs into serving-size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil; reduce heat, cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.
Meanwhile, heat oil in a small saucepan over medium-hot heat. When hot, add chili powder and oregano and cook, stirring constantly, for a few seconds. Immediately add remaining ingredients, bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
In a covered grill arrange medium-hot coals (350* to 400*F / 175* to 205*C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve ribs with any remaining sauce.
Makes 4 to 6 servings.