Rhubarbecue
TOTAL TIME: Prep: 45 min. Bake: 2-1/2 hours
YIELD: 8 servings.
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
Ingredients
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1-1/2 teaspoons salt
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1-1/2 teaspoons paprika
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1 teaspoon coarsely ground pepper
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3 to 4 pounds boneless country-style pork ribs
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SAUCE:
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3 cups sliced fresh or frozen rhubarb (about 7 stalks)
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2 cups fresh strawberries, halved
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2 to 3 tablespoons olive oil
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1 medium onion, chopped
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1 cup packed brown sugar
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3/4 cup ketchup
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1/2 cup red wine vinegar
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1/2 cup bourbon
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1/4 cup reduced-sodium soy sauce
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1/4 cup honey
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2 tablespoons Worcestershire sauce
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2 teaspoons garlic powder
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1 teaspoon crushed red pepper flakes
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1 teaspoon coarsely ground pepper
Directions
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1.
Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
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2.
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.
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3.
In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
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4.
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.
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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