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