6  pounds (3 kg) baby back pork loin ribs
5  quarts (5 L) water
1   onion, cut into 1-inch (2.5 cm) chunks
4  celery ribs cut into 1-inch (2.5 cm) chunks
2  cups (480 ml) Burgundy cooking wine
½  cup green pepper, chopped
1  onion, peeled and chopped #2 blade
¼  cup (60 ml) water
1 ½  cups brown sugar
1  cup molasses
1  cup (60 ml) mustard
2  tablespoons Crystal or Tabasco hot sauce
¼  teaspoon liquid smoke
2  teaspoons Worcestershire sauce
2  cups (480 ml) prepared barbecue sauce
1 ¼  cups (420 ml) ketchup


Place 6-quart pasta/steamer basket inside 6.5-quart Stockpot. Place racks of ribs inside steamer basket and cover with water. Add the onion, celery and burgundy wine. Cover with vent open, and bring to a boil over medium-high heat. Skim froth from top of the water, reduce to medium-low heat, replace the cover and simmer 1 ½ to 2 hours or until meat is tender and pulls easily away from the bones.

To prepare the sauce, run green pepper and onion through blender with water until smooth. Pour into 3-quart Saucepan (3 L utensil). Add all other ingredients, stir and cook over low heat for 45 minutes.

When ribs are tender, drain and remove from steamer basket and set aside to dry. Preheat oven to 350°F (180°C). Brush ribs with BBQ sauce on both sides, and place in 13-inch chefs pan. Bake ribs in oven for 15-20 minutes or until ribs are glazed and appear candied. Brush on additional sauce as needed.

Place ribs on cutting board, and slice between the bones. Serve entire rack on large serving platter with side of BBQ sauce for dipping.