Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the veal stock. Bring to a boil and reduce the liquid by one third. Whisk in the mustard, strain, and set aside.
In a small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained veal stock mixture and whisk in the ketchup. Strain the barbecue sauce through a fine strainer, and season with salt to taste.