Rhubarbecue Recipe
Rhubarbecue Recipe photo by Taste of Home
Next Recipe

Rhubarbecue Recipe

Read Reviews
5 7 7
Publisher Photo
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico
TOTAL TIME: Prep: 45 min. Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 2-1/2 hours
MAKES: 8 servings


  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon coarsely ground pepper
  • 3 to 4 pounds boneless country-style pork ribs
  • SAUCE:
  • 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
  • 2 cups fresh 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
  • 2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarsely ground pepper

Nutritional Facts

533 calories: 4 ounces cooked pork with 1/3 cup sauce, 19g fat (6g saturated fat), 98mg cholesterol, 1158mg sodium, 52g carbohydrate (45g sugars, 2g fiber), 31g protein .


  1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
  2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended.
  3. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan.
  4. Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened. Yield: 8 servings.
Originally published as Rhubarbecue in Taste of Home April/May 2014

Reviews for Rhubarbecue

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 1, 2015

"Made this last night. Had to substitute the red wine vinegar for Malt vinegar as I didn't have red wine vinegar. My husband wasn't taking so I asked him if they were alright. He still didn't answer so I asked again. His response, "only that they are the best f'ing ribs I've ever had!" So all in all I'm thinking they turned out ok!"

Reviewed May. 19, 2015

"This sauce is a wonderfully not-too-sweet and wonderfully spicy recipe. I used it with turkey meatballs as an appetizer. The sauce recipe makes about 3 pints, and it freezes well. Thank you CIK!!!"

Reviewed Apr. 18, 2015

"I really like this recipe, I feel like its a foolproof way to use rhubarb and boneless ribs in your weekly dinners. The flavor is amazing, complex and while I had to special request this cut from my butcher it was definitely worth it. I wish I had read these reviews first so I could have frozen it like the lady below (for some reason I hadn't thought of that). But in short try this recipe, it's delicious and makes your house smell amazing with its long cook time which is always a plus for me! Oh and the meat was break apart when you stir soft...love love! Oh and if you order from a butcher and ask him to save the bones (or remove them yourself) I used the leftover bones to make pork stock that I add as the water to rice or even to ramen."

Reviewed Jul. 13, 2014

"This recipe is great! Since it's just the two of us, I divided up a family pack of country-style ribs into 3 packages. I froze two packages and used one for the recipe. Then I cooked up the sauce and divided that into three containers (about 1 1/3 cups each). Again, I froze two and used one for the recipe. When I prepared it, I placed the browned ribs in my 3 1/2 qt. slow cooker, added the sauce and cooked it on low for the better part of the day. Outstanding! My husband and I really enjoyed it and best of all, I have two more Rhubarbecue meals waiting for us in the freezer!"

Reviewed Jun. 1, 2014

"This was such a fun and different way to use rhubarb! I used spareribs instead of country, which may have thrown off the cooking time - at 2 1/2 hours, they were cooked through and tender but not falling off the bone. The sauce thinned out quite a bit in the oven so I will probably reserve some next time to serve with the ribs. Delicious, I can see this being one of those recipes everyone waits all year for."

Reviewed Apr. 29, 2014

"Loved, loved the flavor. A repairmen came right when the two hours were up, but I did not turn the oven off. As soon as he left a couple of friends dropped in and would not eat with us, so in the meantime, I am worrying they are lanquishing and are way overcooked. Two hours later were able to eat and they were still delicious!!! I do think they would have been even better 2 hours earlier. Definitely will try again!! I think they would also be good with chipotle peppers in adobe sauce. Field Editor"

Reviewed Apr. 1, 2014

"Oh WOW...I made this yesterday and am SO IMPRESSED!!! It's WONDERFUL!!! I personally feel you should always try a recipe just as written, but I don't much care for onions...and my pup was sharing (I know i know..) and onions are a nono for dogs. So I left them out...But if i was to make it without sharing I would grate the onion in. (I love the flavor not the crunch) I also can't do spicy due to health constraints so didnt use the red pepper flakes. Everything else was just as written, and i DO think the onion would make it even more flavorful!!Tip..I dont drink bourbon..so I got 2 of the small sample bottles of Devils Cut from Jim Beam and it was EXACTLY 1/2 cup. they are 99 cents a piece..much cheaper than buying a whole bottle."

Loading Image