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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


  • 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


  • 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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
4 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.

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Average Rating:
  • D
    May 28, 2020

    Recipe was excellent. Used on Country Style Pork Rib's. Going to try it on chicken next. Glad we have Rhubarb plants so we can make more for friends and the freezer.

  • 568
    May 4, 2020

    the only problem I had was last year I didn't freeze enough sauce to use throughout the winter. Now that my rhubarb is coming in I am looking forward to make more and will have extra bags of sauce in my freezer for next winter.

  • gina.kapfhamer
    Oct 16, 2019

    No comment left

  • Lor207
    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!

  • Predestogo
    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!

  • Jeana
    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.

  • Teri
    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!

  • Wendibeth64
    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!

  • annrms
    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!!!

  • Bryannacooks
    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 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.