Bbq'D Beef Ribs - cooking recipe

Ingredients

1 -3 lb beef rib (we prefer boneless)
4 cups canned tomatoes (fresh is fine if available in season)
1 fresh onion, chopped
1 tablespoon fresh french tarragon leaf (1 1/2 teaspoons dry leaves)
2 bay leaves
3 cloves fresh garlic (or more, if desired)
1 tablespoon fresh greek oregano leaves (1 1/2 teaspoon dry oregano leaves)
1/4 cup sweet soy sauce
1/4 cup brown sugar
1 teaspoon curry powder (more, if desired, but certainly not less)
1 teaspoon cayenne pepper, ground (if you like it really hot, add more!)
salt (to taste)

Preparation

Run tomatoes through blender or food processor until smooth.
Combine tomatoes and all ingredients except the beef ribs in 2 quart non-reactive pot such as stainless steel.
NOTE: It is best to use an aluminum or copper clad pan for even heat distribution and to avoid hot spots, which will lead to sticking and possibly scorching.
Bring tomato mixture to a boil, reduce heat and simmer until thickened, approximately 1 1/2 hours.
Pour contents through sieve to strain out seeds and chunks (I stirred gently with a spoon to press more pulp through sieve a little more quickly).
Allow to cool to room temperature.
Place beef ribs in marinade and marinate for at least four hours, but over-night is better.
If you are limited on time and have an injector, you can inject the beef ribs (if using boneless) rather than marinating.
Place on pre-heated gas grill, or prepared charcoal grill and cook until desired doneness, basting frequently with marinade.