In my version of baby back ribs, I first slow-cook ribs and vegetables in stock and white wine in a large pan on the charcoal grill. When done, I puree the vegetables to make a flavorful and smoky BBQ sauce which is then used to finish the ribs. It's quite a bit of work, but the result is very rewarding. For this recipe you will need a grill with a lid and you will need a large heavy roasting pan that fits on the grill. I use my rectangular turkey roasting pan that fits on my Weber charcoal grill.