Sticky Barbecued Beef Ribs

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2 tablespoons extra-virgin olive oil

1 large celery rib, finely chopped

1 carrot, finely chopped

1 small onion, finely chopped

3 ancho chiles—stemmed, seeded and cut into small pieces

2 cups chicken stock or low-sodium broth

1 cup ketchup

1/4 cup distilled white vinegar

1/4 cup molasses

1/4 cup dark brown sugar

1/4 teaspoon dry mustard


Rack of 6 ribs, at room temperature

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