Recipe: Sylvia's Barbecued Ribs (blender or food processor for the sauce)

SYLVIA'S BARBECUED RIBS

"This recipe is from the famous Sylvia's, which opened in Harlem in 1961, not long after the term ''soul food'' was coined by African Americans forging a culinary identity from the traditions of the Old South. Serve with corn on the cob, potato salad and coleslaw."

1 tablespoon salt
1 tablespoon freshly ground pepper
1 tablespoon dried red pepper flakes
2 slabs pork ribs (about 6 pounds)
2 cups distilled white vinegar
2 cups bottled hot sauce, such as Tabasco
FOR THE SAUCE:
2 celery ribs, finely chopped
1 green bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
2 cups plum tomatoes, crushed
1 1/2 cups sugar
2 large lemons, juiced and rinds chopped

Mix salt with black pepper and red pepper flakes. Rub the mixture into and over the ribs. Mix vinegar and hot sauce together; pour over ribs. Cover and place in the refrigerator overnight (at least 8 to 12 hours).

WHEN READY TO COOK:
Heat the oven to 350 degrees F.

Remove ribs from marinade and place on a foil-lined roasting pan; roast 2 hours. Transfer to a clean, foil-lined pan. Increase the heat to 400 degrees and continue roasting for another 30 minutes.

TO MAKE THE SAUCE:
Meanwhile, puree the celery, bell pepper, onion, tomatoes, sugar, lemon juice and rind in a blender or food processor. Pour into a saucepan and simmer over medium-low heat about 20 minutes or until thick and shiny.

Spoon sauce over the ribs and serve.

Makes 6 servings
Adapted from source: Culinaria: The United States by Randi Danforth, Peter Feierabend, and Gary Chassman