Total TimePrep: 45 min. Bake: 2-1/2 hours
- 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, 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 additional 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, 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts4 ounces cooked pork with 1/3 cup sauce: 533 calories, 19g fat (6g saturated fat), 98mg cholesterol, 1158mg sodium, 52g carbohydrate (45g sugars, 2g fiber), 31g protein.
May 20, 2019
This sauce is awesome! I made only the sauce simmered it about an hour. Used a submersion blender and put it over homemade pulled pork. I also used only 1/2 the crushed red pepper and it had plenty of heat. My family said it was better than the winning barbecue sauce we get from the state barbecue competition! I am going to make a big batch and freeze it!
May 14, 2019
Sorry I meant bourbon instead of rum
Jun 1, 2018
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!
May 29, 2018
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.
Jun 10, 2017
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!
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!
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!!!
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.
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!
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.