10 lbs. beef short ribs
2 bay leaves
1/4 c. vegetable oil
1 green bell pepper, chopped
2 c. catsup
1/4 c. chili powder
2 tsp. liquid smoke
1 tsp. dried oregano, crumbled
1/4 tsp. cayenne pepper
3 lg. onions, chopped
Salt and pepper
2 celery stalks, chopped
4 garlic cloves, minced
1/2 c. red wine vinegar
1 tbsp. brown sugar
1 tsp. dried basil, crumbled
1 tsp. ground cumin

Divide ribs, 2 onions and bay leaves between 2 large pots. Season with salt and pepper. Add enough water to each pot to cover ribs. Boil 5 minutes. Skim foam from surfaces. Reduce heat and simmer until ribs are tender, about 1 1/2 hours. Drain, reserving 4 cups cooking liquid.

Place reserved liquid in medium saucepan. Boil until reduced to 1 cup, about 25 minutes. Heat oil in heavy skillet. Add remaining onion, celery, bell pepper, and garlic. Cook until vegetables are tender, stirring occasionally, about 10 minutes.

Mix in reduced cooking liquid, catsup, vinegar, chili powder, sugar, liquid smoke flavoring, basil, oregano, cumin and cayenne pepper. Simmer until sauce is thick, about 30 minutes.

Preheat oven to 375 degrees. Arrange ribs in single layer in baking pans. Pour sauce over ribs. Cover with foil. (Can be prepared 1 day ahead. Refrigerate. Let stand 1 hour at room temperature before continuing.) Bake ribs until heated through, about 30 minutes. Cut into individual ribs and serve. 12 servings.