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

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

Directions

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, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended.

In an ovenproof 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 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened.

Nutritional Facts: 4 ounces cooked pork with 1/3 cup sauce equals 533 calories, 19 g fat (6 g saturated fat), 98 mg cholesterol, 1158 mg sodium, 52 g carbohydrate, 2 g fiber, 31 g protein.

Cook time: 
Yield: 
8 servings

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