Barbecued Ribs

• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 2 slabs pork spareribs (about 6 pounds)
• 1 tablespoon crushed red pepper
• 2 cups distilled white vinegar
• 2 large lemons
• 1 rib celery, chopped fine
• 1 medium-size green pepper, chopped fine
• 1/2 large onion, chopped fine
• 1 cup hot sauce, preferably Red Devil
• 2 cups tomato puree
• 1 1/2 cups sugar

1. To prepare the ribs, mix salt and black pepper in a small bowl.
2. Rub all over ribs; repeat with red pepper.
3. Place ribs in a baking pan, add vinegar and let sit in refrigerator overnight.
4. Preheat oven to 375 degrees.
5. Roast ribs in oven 1 1/2 hours.
6. Remove from oven, and transfer ribs from roasting pan to a cookie sheet, turning them in the process.
7. Increase oven heat to 400 degrees.
8. Return to oven for 30 minutes more.
9. Meanwhile, make the sauce.
10. Squeeze the lemons and slice the rinds; set aside juice and rinds.
11. In a blender puree the celery, green pepper and onion.
12. In a saucepan over low heat, combine all ingredients, including lemon juice and rinds.
13. Simmer 15 to 20 minutes.
14. Do not let sauce boil.
15. Serve ribs with sauce.

salt, freshly ground black pepper, pork spareribs, red pepper, white vinegar, lemons, celery, green pepper, onion, hot sauce, tomato puree, sugar

Taken from cooking.nytimes.com/recipes/4714 (may not work)