Ingredients

• 1½ cups tomato puree
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• ½ cup chicken, pork or beef stock or broth
• 3 cups sliced yellow onion (¼-inch slices) (about 1 medium onion)
• 1½ cups sliced red bell pepper (¼-inch slices) (about 1 medium pepper)
• 2 cloves garlic, thinly sliced
• 1 fresh cayenne, jalapeño or serrano chile pepper, seeded and thinly sliced
• 1 teaspoon ground cayenne pepper (optional, for extra heat)
• 2 lb bone-in baby back pork ribs, cut into two 7-bone racks
• 1 tablespoon red wine vinegar
• 3 or 4 fresh basil sprigs, leaves torn