In small saucepan heat and stir chili sauce and jelly over medium heat until jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; set aside. Trim fat from meat.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Cover and grill for 1-1/2 to 2 hours or until ribs are tender, brushing occasionally with the sauce the last 15 minutes of grilling. Serve with any remaining sauce. Makes 4 servings.