Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce

Ingredients

• 3 racks baby back ribs cut in half ( 9 pounds total)
• 2  bay leaves whole
• 10  peppercorns whole black
• 1.5 cups carrots coarsely chopped
• 2.5 cups celery coarsely chopped
• 1 teaspoon thyme dried
• 2.3 teaspoons garlic powder 
• 1 cup honey 
• 3.5 cups catsup 
• 1  onion halved lengthwise
• 1 teaspoon oregano dried
• 8 ounce pineapple rings crushed canned
• 0.5 teaspoon pepper dried red crushed
• 1 tablespoon salt 

Equipment

• sauce pan
• pot
• grill
• tongs

Directions

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.
3. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt.
4. 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.
5. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
6. Prepare barbecue (medium heat).
7. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.