Molasses Barbecued Ribs

• 2 cups water
• 1 cup white vinegar
• 2 tablespoons salt
• 2 tablespoons vegetable oil
• 1 cup onions chopped
• 3/4 cup green bell peppers
• 3/4 cup celery including celery leaves, minced
• 1 tablespoon garlic chopped
• 2 cups tomatoes, canned drained
• 13 cup red wine vinegar
• 1/4 cup molasses unsulfered
• 2 wedges lemon
• 1/2 teaspoon cloves ground
• 1/2 teaspoon allspice ground
• 2 tablespoons tomato paste
• 1 tablespoon dry mustard
• 1 teaspoon salt

1. Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours.
2. Heat the oil in a heavy 10 inch skillet, and over low heat saute the onions, green pepper, celery and garlic.
3. Cook until the vegetables are soft, about 10 minutes.
4. Add the remaining ingredients and bring to a boil.
5. Lower the heat and simmer for 30 minutes.
6. The sauce should be thick.
7. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade.
8. Don't puree the sauce; it should retain a good deal of texture.
9. The blender will homogenize it too much.
10. A good alternative to a food processor is a food mill.
11. Grill the ribs, basting and turning every 15 to 20 minutes.
12. Serve the remaining sauce, heated, with the ribs.

water, white vinegar, salt, vegetable oil, onions, green bell peppers, celery including celery, garlic, tomatoes, red wine vinegar, molasses unsulfered, lemon, cloves ground, allspice ground, tomato paste, mustard, salt

Taken from recipeland.com/recipe/v/molasses-barbecued-ribs-43938 (may not work)