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3-1/2 cups ketchup
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).
Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns, and 1 tablespoon salt. Add enough water to cover ribs. Bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool. (Can be made 1 day ahead. Cover and refrigerate).
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.
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
1 8-oz can crushed pineapple in juice
2-1/4 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. dried crushed red pepper
3 racks beef ribs (about 9 lbs.), 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 tbsp. salt