Total TimePrep: 45 min. Bake: 2-1/2 hours
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.
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.
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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!
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.