Ingredients
- 2 1/8 lemon (whole)
- 475 ml water
- 300 gr tomatoes (chopped drained canned)
- 240 ml vinegar (white)
- 120 gr onions (chopped)
- 100 gr green pepper (chopped)
- 80 ml wine vinegar (red)
- 60 ml unsulfered molasses
- 75 gr celery (minced)
- 34 gr tomato paste
- 30 ml vegetable oil
- 18 gr salt
- 16 ml dry mustard
- 8 gr garlic (chopped)
- 3 gr salt
- 1 gr allspice (ground)
Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours.
Heat the oil in a heavy 25 cm 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.
