Tangy Rhubarbecue Pork Ribs Recipe: Sweet-Savory Bliss on a Plate

Mouthwatering rhubarbecue pork ribs promise a tangy twist on classic barbecue fare that will make your taste buds dance.

Sweet meets savory in this unexpected flavor combination.

Rhubarb brings a surprising punch of vibrant acidity to tender, slow-cooked meat.

Summer gatherings demand bold culinary adventures that spark conversation and delight.

Perfectly balanced between tart fruit and rich protein, these ribs challenge traditional recipe expectations.

No ordinary cookout dish emerges from this innovative approach to grilling.

You’ll want to bookmark this recipe for your next outdoor feast.

Why Rhubarbecue Pork Ribs Steal the Show

• Savor Unique Flavor: Experience a delightful twist on traditional barbecue with the unexpected combination of rhubarb and strawberries in this mouthwatering rib recipe.
• Create Impressive Dish: Surprise your guests with a gourmet-style meal that looks and tastes like it came from a professional kitchen, despite being simple to prepare.
• Master Seasonal Cooking: Transform spring and early summer produce into a show-stopping main course that celebrates fresh, local ingredients in a creative way.
• Enjoy Versatile Comfort Food: Perfectly suited for family dinners, potlucks, or weekend gatherings, these ribs offer a crowd-pleasing meal that brings everyone together around the table.

Ingredients That Fire Up Rhubarbecue Pork Ribs

• Pork Ribs: A tender and flavorful cut of meat that serves as the centerpiece of this delicious barbecue dish.

• Salt, Paprika, Pepper: A classic seasoning mixture that enhances the natural flavor of the pork ribs and creates a delicious crust.

• Rhubarb, Strawberries: These tart and sweet fruits create a unique and vibrant sauce that adds a bright, tangy flavor to the ribs.

• Onion: Adds depth and sweetness to the sauce base.
• Olive Oil: Helps to sauté ingredients and prevent sticking.
• Tomato Paste, Honey, Worcestershire Sauce, Apple Cider Vinegar: These ingredients contribute to the rich, complex flavor profile of the barbecue sauce.

• Water: Used to help cook and blend the fruit mixture.

Step-by-Step Guide for Rhubarbecue Pork Ribs

Step 1: Create Spice Rub

Mix salt, paprika, and black pepper in a small bowl. Generously coat the entire surface of the pork ribs with the spice blend.

Allow the ribs to rest in the refrigerator while preparing the sauce.

Step 2: Prepare Fruity Base

Combine rhubarb and strawberries in a saucepan.

Add enough water to fully cover the fruits. Bring the mixture to a rolling boil and cook for 8-10 minutes until the rhubarb becomes tender.

Drain excess liquid and mash the fruits into a smooth, vibrant puree.

Step 3: Sear and Brown Ribs

Heat olive oil in a Dutch oven over medium-high heat.

Work in batches to brown the ribs, ensuring a rich golden crust on all sides. Add extra oil if needed.

Transfer the seared ribs to a separate plate.

Step 4: Build Flavor Foundation

In the same Dutch oven, sauté chopped onions until they become translucent and soft, about 4-6 minutes.

The caramelized onions will add depth to the sauce.

Step 5: Create Rhubarb Sauce

• Rhubarb-strawberry puree
• Remaining sauce ingredients

Stir thoroughly to create a harmonious, tangy sauce.

Step 6: Marry Ribs and Sauce

Return the seared ribs to the Dutch oven. Coat them completely with the rhubarb sauce.

Bring the mixture to a gentle boil.

Step 7: Slow Roast

Cover the Dutch oven and transfer to a preheated oven at 325°F.

Roast for 2 hours, allowing the ribs to become tender and absorb the sauce’s flavors.

Step 8: Final Caramelization

Remove the cover and continue baking for 30-35 minutes.

The sauce will thicken and develop a rich, glossy finish. The ribs should be fall-apart tender with a beautiful glazed exterior.

Top Tips for Juicy Rhubarbecue Pork Ribs

• Experiment with different types of ribs like baby back or spare ribs for varied textures and flavors.
• Marinate the ribs overnight in the spice mixture to enhance deeper seasoning and tenderness.
• For a gluten-free version, replace traditional worcestershire sauce with tamari or coconut aminos.
• Create a smoky variation by adding a dash of smoked paprika or liquid smoke to the sauce for extra depth.
• Trim excess fat from ribs before seasoning to reduce greasiness and promote better sauce absorption.

Rhubarbecue Pork Ribs with a Twist

• Smoky Rhubarb BBQ Ribs: Replace strawberries with chipotle peppers and add liquid smoke for a deep, intense flavor profile.
• Asian-Inspired Rhubarb Ribs: Swap paprika with five-spice powder, add soy sauce, and incorporate ginger and garlic into the sauce for an eastern touch.
• Spicy Rhubarb Honey Ribs: Mix honey, cayenne pepper, and red pepper flakes into the sauce for a sweet and fiery version of the original recipe.
• Herb-Infused Rhubarb Ribs: Incorporate fresh rosemary, thyme, and sage into the sauce for an aromatic and earthy dimension to the ribs.

Perfect Sides for Rhubarbecue Pork Ribs

• Savor Complementary Wine Pairing: Select a medium-bodied Zinfandel or Syrah with robust fruit notes that can stand up to the tangy rhubarb sauce and rich pork ribs.
• Elevate Side Dish Selection: Serve creamy coleslaw with a hint of apple cider vinegar to balance the sweet-tart sauce and provide a cool, crisp contrast to the warm, tender ribs.
• Create Refreshing Beverage Match: Brew a craft amber ale or wheat beer with citrus undertones that will cut through the richness of the meat and complement the fruity sauce.
• Enhance Flavor Harmony: Prepare roasted garlic mashed potatoes to soak up the delicious rhubarb sauce and provide a smooth, creamy accompaniment that rounds out the meal's bold flavors.

Keep Rhubarbecue Pork Ribs Fresh and Tasty

• Refrigerator Storage: Seal cooled ribs in airtight containers, keeping them fresh for 3-4 days. Place sauce-coated ribs in separate containers to maintain moisture and prevent sogginess.
• Freezer Preservation: Wrap individual portions tightly in plastic wrap, then place in freezer bags. These delicious ribs can stay frozen for up to 3 months without losing their rich flavor.
• Microwave Reheating: Place ribs on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat in 30-second intervals, checking temperature and moisture until thoroughly warmed.
• Oven Reheating: Preheat oven to 275°F, place ribs in a baking dish with a splash of extra sauce.

Rhubarbecue Pork Ribs Questions, Solved

• What makes rhubarb a good ingredient for BBQ sauce?

Rhubarb adds a tangy, slightly tart flavor that cuts through the richness of pork ribs, creating a unique and balanced sauce with natural sweetness from strawberries.

• Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works perfectly. Just thaw and drain excess moisture before using in the sauce to maintain the right consistency.

• How do I know when the ribs are perfectly cooked?

The ribs are done when the meat is tender and starts to pull away from the bone, which typically occurs after about 2.5 hours of slow cooking in the oven.

• Is this recipe considered spicy?

No, this recipe is more tangy and sweet with mild seasoning from paprika and pepper, making it suitable for most palates.

Rhubarbecue Pork Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

• Total Time: 2 hours 50 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Sizzling Rhubarbecue Pork Ribs bring a tangy twist to classic barbecue, blending sweet-tart rhubarb with smoky, tender meat. Meat lovers will relish this innovative dish that perfectly balances bold flavors with seasonal charm.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 to 4 pounds boneless country-style pork ribs
• 3 cups sliced fresh or frozen rhubarb
• 2 cups fresh strawberries
• 1 cup packed brown sugar
• 1 medium onion

Spices and Seasonings:

• 1.5 teaspoons salt
• 1.5 teaspoons paprika
• 1 teaspoon coarsely ground pepper
• 2 teaspoons garlic powder
• 1 teaspoon crushed red pepper flakes

Sauce and Liquid Ingredients:

• 0.75 cup ketchup
• 0.5 cup red wine vinegar
• 0.5 cup bourbon
• 0.25 cup reduced-sodium soy sauce
• 0.25 cup honey
• 2 tablespoons Worcestershire sauce
• 2 to 3 tablespoons olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to a gentle 325°F, creating an ideal slow-cooking environment for tender ribs.
2. Create a robust seasoning blend by mixing salt, paprika, and pepper. Generously coat the ribs with this aromatic mixture, then refrigerate to allow flavors to penetrate.
3. Craft the signature rhubarb-strawberry sauce by combining fruits in a saucepan. Submerge with water and simmer for 8-10 minutes until fruits soften completely. Drain and transform into a smooth, vibrant puree.
4. Prepare a Dutch oven by heating olive oil over medium flame. Sear ribs in batches, developing a rich, caramelized exterior. Transfer browned ribs to a separate plate.
5. In the same pot, gently sauté onions until translucent and fragrant, approximately 4-6 minutes.
6. Introduce remaining sauce ingredients and the freshly prepared rhubarb-strawberry puree. Stir thoroughly to create a harmonious, complex sauce.
7. Nestle the seared ribs back into the sauce, ensuring complete coverage. Bring the mixture to a rolling boil.
8. Seal the Dutch oven and transfer to the preheated oven. Slow-roast for 2 hours, allowing the meat to become impossibly tender.
9. Remove the lid for the final 30-35 minutes, letting the sauce reduce and intensify, creating a luscious, clingy glaze that caresses the ribs.

Notes

• Swap fresh rhubarb for frozen when out of season, ensuring equal measurements for consistent flavor profile.
• Balance tartness by adjusting sugar content in sauce based on rhubarb’s natural acidity levels.
• Choose pork ribs with good marbling to guarantee tender, juicy meat after slow cooking process.
• Consider gluten-free adaptation by using tamari instead of traditional soy sauce for sauce preparation.

• Prep Time: 15 minutes
• Cook Time: 2 hours 35 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 25g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 100mg