These meaty boneless ribs make a for a satisfying meal and are great, sliced thin, in sandwiches.

• 4 to 5 pounds boneless beef ribs
• 1 teaspoon onion salt
• 1 tablespoon ground black pepper

• 1 1/2 cups your favorite barbecue sauce
• 1 teaspoon salt
• 1 tablespoon chili powder

1. Mix salt and spices and set aside. Remove ribs from store packaging. Rinse under cold running water and pat dry with paper towels. Dust ribs liberally on all sides with salt mixture - rub to evenly coat. Pack ribs closely in container with tight fitting lid. Allow marinate in the refrigerator at least 4 hours but overnight is better.
2. Heat grill to high heat. Use tongs to hold paper towel or cloth roll wetted with canola oil and wipe grill surface. Place ribs on grill keeping heat on high setting. Sear for 1 minute on each side. Turn heat to lowest setting. Cover and cook on each side turning at 10-minute intervals.
3. Turn ribs. Brush top surface with your barbecue sauce and cook covered for five minutes. Turn ribs. Brush top surface with sauce and cook covered for five more minutes. Repeat for all four sides. Remove to serving platter and drizzle with the remaining barbecue sauce.