"Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute...."
INGREDIENTS
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3 1/2 cups ketchup
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1 cup honey
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1 8-ounce can crushed pineapple in juice
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2 1/4 teaspoons garlic powder
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon dried crushed red pepper
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3 racks beef back ribs (about 9 pounds total), each rack cut in half
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2 1/2 cups coarsely chopped celery
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1 onion, halved lengthwise
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1 1/2 cups coarsely chopped carrots
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2 whole bay leaves
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10 whole black peppercorns
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1 tablespoon salt