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
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
Instructions
- Warm the oven to a gentle 325°F, creating an ideal slow-cooking environment for tender ribs.
- 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.
- 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.
- 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.
- In the same pot, gently sauté onions until translucent and fragrant, approximately 4-6 minutes.
- Introduce remaining sauce ingredients and the freshly prepared rhubarb-strawberry puree. Stir thoroughly to create a harmonious, complex sauce.
- Nestle the seared ribs back into the sauce, ensuring complete coverage. Bring the mixture to a rolling boil.
- Seal the Dutch oven and transfer to the preheated oven. Slow-roast for 2 hours, allowing the meat to become impossibly tender.
- 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