Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute. 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 |
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. 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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