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Dallas BBQ recipes and reviews

Grilled Beef Ribs with Sweet-and-Sticky BBQ Sauce

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

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 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.)

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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