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.