• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute.

• 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

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