For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the ketchup, strawberry preserves or jam, vinegar or beer, jalapeno peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.

Trim fat from ribs. In a small mixing bowl stir together the cumin, garlic salt, and ground red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.

Cut ribs into serving-size pieces. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place ribs in a rib rack, if desired. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender. Add more coals as needed. Brush ribs occasionally with the sauce during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs. Makes 6 servings.

Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face.