Barbecued Baby-Back Ribs

• 6 racks baby-back ribs
• 4 celery stalks, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 large onion, coarsely chopped
• 1 garlic clove, halved
• Coarse salt and freshly ground pepper
• 2 recipes Pierres Barbecue Sauce (recipe follows)
• 2 red bell peppers
• 1/2 cup olive oil
• 4 large onions, coarsely chopped
• 3 garlic cloves, crushed
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon cayenne pepper
• 2/3 cup packed dark-brown sugar
• 5 1/2 pounds tomatoes, cut into chunks
• Coarse salt and freshly ground pepper
• 1/3 cup white wine vinegar
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 4 teaspoons Worcestershire sauce
• 1 tablespoon soy sauce
• (makes 2 1/2 to 3 cups)

1. Divide ribs between 2 large pots.
2. Cover with cold water.
3. Bring to a boil.
4. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface.
5. Drain; rinse under cold water.
6. Cover ribs with cold water again.
7. Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot.
8. Bring to a boil.
9. Reduce to a simmer, and cook until ribs are tender, about 1 hour.
10. Drain; discard vegetables.
11. Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
12. Season ribs generously with salt and pepper; brush with barbecue sauce.
13. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes.
14. Cut into servings of about 3 ribs each; brush with more sauce.
15. Serve immediately.
16. Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill.
17. Roast peppers, turning with tongs, until blackened all over.
18. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.)
19. Transfer to a large bowl, and cover immediately with plastic wrap.
20. Set aside to steam 15 minutes.
21. Peel peppers; discard skin.
22. Remove stems, seeds, and ribs; cut each pepper into pieces.
23. Set aside.
24. Heat oil in a large pot over medium-high heat.
25. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes.
26. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds.
27. Add sugar; cook, stirring occasionally, 2 minutes.
28. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
29. Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce.
30. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids.
31. Return to stove, and bring to a boil.
32. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes.
33. Taste, and adjust for seasoning.
34. The sauce can be refrigerated in an airtight container up to 3 days.

babyback ribs, celery stalks, carrots, onion, garlic, salt, barbecue sauce, red bell peppers, olive oil, onions, garlic, ground coriander, ground chili powder, cayenne pepper, sugar, tomatoes, salt, white wine vinegar, dijon mustard, honey, worcestershire sauce, soy sauce

Taken from www.epicurious.com/recipes/food/views/barbecued-baby-back-ribs-392587 (may not work)