BBQ Baby Back Ribs


5 L water
1 onion, cut into 1" (2.5 cm) chunks
4 celery ribs, cut into 1" (2.5 cm) chunks
2 cups (480 ml) burgundy cooking wine
Barbeque sauce
1/2 cup green pepper, chopped
1 onion, chopped
1/4 cup (60 ml) water
1 1/2 cups brown sugar
1 cup (240 ml) molasses
1/4 cup (60 ml) mustard
2 tablespoons Tabasco sauce
1/4 teaspoon liquid smoke
2 teaspoons Worcestershire sauce
2 cups (480 ml) prepared barbecue sauce
1 1/4 cups (420 ml) ketchup


  1. Put whole racks of ribs into pasta 7 L unit and cover with water.
  2. Add the onion, celery and Burgundy wine.
  3. Cover, until Nutri-Tone whistles and simmer for aprox 1 hour or until meat is tender and pulls easily away from the bones.
  4. For the sauce, run green pepper and onion through blender with the water until smooth.
  5. Pour into 3L unit. Add all other ingredients; stir and cook over low heat uncovered for 45 minutes.
  6. When ribs are tender, drain and remove form unit to dry.
  7. Dip whole rib rack into BBQ sauce or paint on with brush, place in large skillet and simmer lightly.
  8. When BBQ sauce has simmered, remove from heat to cool. Both items may be made in advance and refrigerated until needed.
  9. Place cooked rib rack on cutting board. Cut between the bones. Serve entire rack on a plate with a side of BBQ sauce for dipping.