3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/2 teaspoons garlic powder
1 1/4 teaspoon dried oregano
1 1/4 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
9 lbs beef back ribs
2 3/4 cups roughly chopped celery
1 onion, roughly chopped
1 3/4 cups roughly chopped carrots
1 tablespoon Kosher Salt
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt
Combine ketchup, honey, pineapple, garlic powder, oregano, thyme and red pepper flakes in large deep saucepan. Bring to boil. Reduce heat and simmer for about 1 hour until very thick, stirring occasionally. Cool.
Place ribs in a large pot. Add celery, onion, carrots, bay leaves, peppercorns and salt. Add enough water to cover ribs and bring to boil. Reduce heat and simmer until ribs are tender (approx 1 1/2 hours).
Remove ribs from pot. Cool slightly. (If still in a rack, cut into individual ribs).
Prepare barbecue (medium heat). Generously brush ribs with sauce. Grill until brown, occasionally turning and basting with more sauce, about 10 minutes.