Hot Oven Barbecued Ribs - cooking recipe

Ingredients

SAUCE
2 lemons
1 cup chopped sweet green pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 cups tomato puree
1 1/2 cups sugar
1 cup hot sauce (I used Tabasco)
1/2 teaspoon red pepper flakes
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper flakes
6 lbs whole pork spareribs
2 cups white distilled vinegar

Preparation

Squeeze juice from lemons into blender or food processor.
Slice lemon rinds and set aside.
Add green pepper, onion and celery to blender and puree.
Transfer mixture to 3-quart saucepan.
Stir in tomato puree, sugar, hot sauce, red pepper flakes and reserved lemon rinds.
Simmer covered for 20 minutes.
Discard rinds (Can be refrigerated for 2 weeks).
Rub ribs with salt, black pepper, and red pepper flakes in a large glass-baking dish.
Pour vinegar over ribs.
Refrigerate covered at least 4 hours or overnight.
Remove ribs from marinade and place in a shallow roasting pan.
Roast at 350\u00b0F for 11/2 hours.
Increase oven temperature to 400\u00b0F.
Roast for 30 minutes.
During last 15 minutes of cooking, baste with 2 cups of the barbecue sauce.