Soaking Mixture: 2 cups water
1 cup white vinegar
2 Tablespoons salt
Sauce: 2 Tablespoons vegetable oil
1 cup chopped onions
3/4 cup chopped green pepper
3/4 cup minced celery, including celery leaves
1 Tablespoon chopped garlic
2 cups chopped drained canned tomatoes
1/3 cup red wine vinegar
1/4 cup unsulfered molasses
2 lemon wedges (each 1/8 of the whole lemon)
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 Tablespoons tomato paste
1 Tablespoon dry mustard
1 teaspoon salt
Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours.
Heat the oil in a heavy 10 inch skillet, and over low heat saute’ the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes.
Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don’t puree the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill.
Grill the ribs, basting and turning every 15-20 minutes. Serve the remaining sauce, heated, with the ribs.