Primary Ingredients
3½ cups ketchup
½ cup honey
½ cup light brown sugar
1 cup cider vinegar
2¼ teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon cinnamon
3 beef back ribs racks (about 8-9 pounds total weight), each rack cut in half
2½ cups celery, coarsely chopped
1 onion, halved lengthwise
1½ cups carrots, coarsely chopped
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt
Primary Technique
- Combine the first 9 ingredients in a heavy bottomed saucepan; bring to boil.
- Reduce heat to low and simmer until thick, stirring occasionally, about 30 minutes.
- Remove the sauce from the heat and refrigerate. The sauce can be made 1 week ahead of time. If the sauce is too thick, it may be thinned later with the braising liquid from the ribs.
- Place ribs in a heavy large braising pot. Add celery, onion, carrots, bay leaves, peppercorns, and salt.
- Add enough water to cover ribs and bring to a boil. Reduce heat to medium and simmer until meat is tender, about 1 hour.
- Using tongs, carefully remove rib racks from the pot; cool slightly. Cut between bones into individual ribs.
- Cover and refrigerate. The ribs can be made 1 day ahead of time.
- Preheat grill to medium heat. Place the ribs on the grill to warm and brush with the barbecue sauce.
- Cook ribs, turning and basting until hot and grill marks begin to form. Ribs should be nicely glazed with the sauce. Serve immediately.
