Rhubarbecue
recipe from Taste of Home
Ingredients:
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons paprika
- 1 teaspoon coarsely ground pepper
- 3 to 4 pounds boneless country-style pork ribs (or any meat)
SAUCE:
- 3 cups sliced fresh (or frozen)* rhubarb (about 7 stalks)
- 2 cups strawberries**, halved
- 2 to 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 1/2 cup red wine vinegar
- 1/2 cup bourbon
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 4 cloves fresh garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon coarsely ground pepper
Directions:
- Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
- In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
- In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
- Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes. Makes 8 servings.
*Cook’s Note: see our facebook page for a post about freezing rhubarb. It’s in season now (and again in the fall), so you can buy plenty and freeze it easily to use in this recipe all summer long.
**Substitute: if strawberries are in short supply, you can substitute frozen, or use raspberries, blackberries, blueberries (any other berries), or even more rhubarb.
For more great recipes using rhubarb, check out our recipe archive!
