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1 tablespoon salt
1 tablespoon freshly ground black pepper
2 slabs pork ribs (about 6 pounds total)
1 tablespoon dried red pepper flakes
2 cups distilled white vinegar
1 celery rib, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1/2 large onion, finely chopped
2 cups hot sauce, preferably Red Devil
2 cups Italian plum tomato puree
1 1/2 cups sugar
2 large lemons, squeezed and sliced
Prepare the ribs: Mix the salt and black pepper in a small bowl. Rub the mixture all over the ribs in a massage-like motion; repeat with the red pepper. Place the ribs in a non-reactive 12 x 6-inch baking pan, add the vinegar, cover, and let sit in the refrigerator overnight.
Preheat the oven to 375°F.
Roast the ribs in the oven for 1 1/2 hours. Remove the ribs to a clean jelly roll pan, turning them in the process. Increase the oven temperature to 400°F. Roast the ribs for 30 minutes more.
In the meantime, make the sauce: In a food processor or blender, puree the celery, bell pepper, and onion. Scrape the mixture into a non-reactive saucepan and add all of the remaining ingredients. Simmer over low heat until the sauce thickens, 15 to 20 minutes. Do not allow the sauce to boil. Serve the ribs with the sauce.