Cut ribs into 4 pieces and generously season both sides with salt and pepper.
In a large pot with a lid, add the ribs, vegetable stock, and worcestershire sauce. Cover and bring to a simmer. Once brought to a simmer, place pot (still with the lid on) in oven and braise for 3 hours.
While the ribs are braising, heat a large saute pan over medium/high heat. Add 2 T canola oil and the dried ancho chiles, stir for 1 minute to soften chiles. Add quartered strawberries and stir to combine, cook for 3 minutes while stirring every 30 seconds.
Add the red wine vinegar and molasses, stir to combine, then simmer for 30 minutes, stirring every 10 minutes.
Remove from pan into a blender, add 1 tsp kosher salt, the juice of one lemon, and blend until smooth. Strain through a fine mesh strainer (gives a smooth consistency, but not a must if you don’t have).
After 3 hours, remove pot from oven and let the ribs rest in the liquid at room temperature for 30 minutes. Carefully remove the ribs from the liquid and pat dry.
Grill until charred on both sides, then brush on bbq sauce and serve hot!