Recipe Rhubarbecue
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Auteur : Rd Stendel-Freels, Albuquerque, New MexicoInternet : https://www.tasteofhome.com/recipes/rhubarbecue/
Preparation: 45 min.
Cooking Time: 2-1/2 hours
8 servings
INGRÉDIENTS
SAUCE
PRÉPARATION
Editor's Note
Cooking Time: 2-1/2 hours
8 servings
INGRÉDIENTS
- 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
PRÉPARATION
- 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 to 10 minutes.
- Drain; return to the pan. Mash until blended.
- In a Dutch oven, heat 1 tablespoon of oil over medium heat. Brown the ribs in batches, adding more oil as needed.
- Remove from the pan.
- Add the onion to the same pan; cook and stir until tender, 4-6 minutes.
- Add the remaining ingredients; stir in the rhubarb mixture.
- Return the ribs to the pan, turning to coat.
- Bring to a boil.
- Cover and cook until the ribs are tender, about 2 hours.
- Bake, uncovered, until the sauce thickens slightly, 30 to 35 minutes.
Editor's Note
- If using frozen rhubarb, measure the rhubarb while it is still frozen, then thaw it completely. Drain in a colander, but do not press out the liquid.
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