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Rhubarbecue

 Rhubarbecue
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
8 ServingsPrep: 45 min. Bake: 2-1/2 hours

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
  • 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

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, 8-10 minutes or until

2 of 2

Rhubarbecue (continued)

Directions (continued)

  • rhubarb is tender. Drain; return to pan. Mash until blended.
  • In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat.
  • Brown ribs in batches, adding additional oil as needed. Remove from
  • pan.
  • 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.
Nutritional Facts: 4 ounces cooked pork with 1/3 cup sauce equals 533 calories, 19 g fat (6 g saturated fat), 98 mg cholesterol, 1,158 mg sodium, 52 g carbohydrate, 2 g fiber, 31 g protein.