Ingredients
1
8-ounce can crushed pineapple in juice
1/2
tsp 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
10
whole black peppercorns
Directions
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.)
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.)
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.
New-York Restaurants
