Julian's Baby Back Rib Chili

I posted this recipe on my livejournal some months back before this blog existed so some of you might already be familiar with it. It's one of my all time favorite things to cook and to eat. It has been heavily adapted over the course of 15-20 tries over the past 4 years from a recipe found in an issue of GQ (my parents bought me a subscription sophomore year). I don't give measurements for most of the seasonings because I found them to be wildly inconsistent. I recommend being liberal and tasting often. This stuff is very difficult to over season.

1/4 cup olive oil
2 large yellow onions, peeled, chopped
1 bunch of celery, chopped
28 oz. tomato sauce
28 oz. diced tomatos
50-60 oz. kidney beans, drained, pureed
1 handful cocoa powder
chili powder
salt
pepper
cinnamon
Worcestershire sauce
3 slabs baby back ribs
30 oz. canned corn, drained

Preheat oven to 425 F. Arrange ribs in a broiler pan and sprinkle with 1/2 tbs. each salt and pepper. Bake ribs for 30-40 minutes. Meanwhile in a large pot heat olive oil over medium heat. Saute onions and celery for 7-10 minutes or until they begin to become translucent. Stir in tomato sauce, diced tomatoes, and kidney beans. Reduce heat to low and add cocoa powder, chili powder,salt and pepper, cinnamon, and Worcestershire sauce. Remove ribs from the oven and allow to rest for a few minutes. Cut slabs into 2 rib sections and add the to the pot. Allow to simmer for 2-3 hours, stirring occasionally. When stirring try to scrape up any bits that get stuck to the bottom. The burned bits on the bottom are the best part. When the meat has simmered long enough it will begin to fall off the bone easily. Using tongs and a fork or whatever works best for you, remove all the bones. That part can kind of be a pain in the ass sometimes. I've found that it helps not to be impatient and try to take out the bones before they are fully ready. Stir in corn and allow to simmer for another half hour to 2 hours.