Makes: 8 servings 

Time: 2 Hours 45 Minutes

You heard right.  Since rhubarb starts out too tart to eat, its zing can veer sweet or savoury depending upon how and how much we sweeten it and what goes in with it. Here’s a basic barbeque idea to start you off.  Surprise your taste buds! 


Spice mix

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

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, 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.


Source: Taste of Home


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