- 1-1/2 teaspoons salt
- 1-1/2 teaspoons paprika
- 1 teaspoon coarsely ground pepper
- 3 to 4 pounds boneless country-style pork ribs
- 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
- 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 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.
"I used three pounds of ribs and didn't change anything. This was so good I made it again the next day and gave it to three of my neighbors who called me right away for the recipe. I am now stock piling rhubarb!"
"Outstanding recipe - I followed the sauce recipe and reduced it over the stove. I cooked the ribs in a steam oven and finished them on a charcoal grill - the sauce was phenomenal. Very complex - and it has a kick (red chili flakes) but not too much. I am not a huge BBQ fan but will definitely make this again."
"Made this in the crock pot. Wow! Didn't have strawberries, but I did have oranges. Used 3. Zested 2 1/2, peeled and cubed all. Used chopped garlic rather than the powder. Used Chipotle chili Powder, approximately 1 1/2 teaspoons of it. Put is 1 cup of water into the fruit/ rhubarb mixture and did not drain off any liquid. It turned out WONDERFUL!"
"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!"
"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!!!"
"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."
"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!"
"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."
"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"
"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."