Grilled Beef Ribs with Sweet-and-Stick Barbecue Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 cups ketchup 1 cup honey 1 8-ounce can crushed pineapple in juice
2-1/4 teaspoons garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper 3 racks beef back ribs (about 9 pounds total), each rack cut in half 2-1/2 cups coarsely chopped celery
1 onion, halved lengthwise 1-1/2 cups coarsely chopped carrots 2 whole bay leaves
10 whole black peppercorns 1 tablespoon salt



1 Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
2 Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
3 Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

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