Season rack of ribs with salt and pepper to taste.
Roast on foil-lined baking sheet in 250ºF (120ºC) oven for 2 to 3 hours until crispy and browned. Let cool slightly; cut into individual ribs.
Sauté garlic and onion in a bit of vegetable oil until softened.
Stir in tomato sauce, maple syrup, vinegar, tomato paste, peppers and Worcestershire sauce; bring to simmer. Remove from heat.
Reserve approximately 1 cup (250 mL) of sauce for dipping.
Grill or broil ribs over medium heat for 5 to 10 minutes, brushing generously all over with barbecue sauce and turning occasionally.
Serve with extra sauce.