Rhubarbecue
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1014
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).