Place 6-quart pasta/steamer basket inside 6.5-quart Stockpot. Place racks of ribs inside steamer basket and cover with water. Add the onion, celery and burgundy wine. Cover with vent open, and bring to a boil over medium-high heat. Skim froth from top of the water, reduce to medium-low heat, replace the cover and simmer 1 ½ to 2 hours or until meat is tender and pulls easily away from the bones.
To prepare the sauce, run green pepper and onion through blender with water until smooth. Pour into 3-quart Saucepan (3 L utensil). Add all other ingredients, stir and cook over low heat for 45 minutes.
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