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Epicurious
July 2000

Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce

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Grilled Beef Ribs with Sweet-and-Sticky Barbecue SauceGary Moss

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

Recipe information

  • Yield

    Makes 6 servings

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

Need to make a substitution?

Preparation

  1. Step 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.)

    Step 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.)

    Step 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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