2 celery stalks, trimmed, halved
2 red chillies, cut in half lengthways
1 garlic bulb, cut in half horizontally
1 onion, thickly sliced
2 tbsp roughly chopped fresh flatleaf parsley
1 tbsp Dijon mustard
125ml/4陆fl oz tomato ketchup
2 tbsp Worcestershire sauce
sea salt and freshly ground black pepper
300ml/10陆fl oz rapeseed oil
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
150g/5oz dark muscovado sugar
2 tbsp cider vinegar
75ml/2陆fl oz white wine vinegar
3 free-range egg yolks
2kg/2lb 4oz baby back pork ribs, in racks
1 celeriac, julienned and placed in acidulated water
250ml/9fl oz apple juice
50ml/2fl oz bourbon whiskey