Sticky Barbecued Beef Ribs

Tim Love recipe

• 2 tbs olive oil
• 1 large celery rib, chopped
• 1 carrot, chopped
• 1 small onion, chopped
• 3 ancho chiles—seeded & diced
• 2 cups chicken stock
• 1/2 cup ketchup

• 1/4 cup distilled white vinegar
• 1/4 cup molasses
• 1/4 cup dark brown sugar
• 1/4 teaspoon dry mustard
• hot sauce
• chili powder
• Salt Rack of 6 ribs, at room temperature

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1. In a large saucepan, heat the olive oil until shimmering.
2. Add celery, carrot, onion and cook over moderate heat until lightly browned, about 10 minutes.
3. Add the anchos and cook until fragrant, about 2 minutes.
4. Add stock, ketchup, vinegar, molasses, sugar, mustard, and hot sauce or chili powder to taste
   
5. Simmer over moderate heat until  reduced to about 3 cups, about 30 minutes.
6. Transfer the mixture to a blender and puree until smooth
7. Return to saucepan and simmer until thickened and reduced to 2 3/4 cups, about 5 minutes
8. Season
9. Light a grill. Cut in between the bones to separate the rack into individual ribs
10. Grill the ribs over moderate heat, turning until crusty and sizzling, about 10 minutes
11. Brush generously with the barbecue sauce and grill, turning until deeply glazed, about 5 minutes
12. Serve the ribs, passing the extra sauce on the side