Bourbon Rhubarb Oven Barbecued Pork Ribs

April 15, 2014

The tanginess of rhubarb lends a delicious flavor to meat and other savory dishes. These barbecue pork ribs are bathed in a succulent sauce of Bourbon, rhubarb and fresh strawberries with just the right balance of sweet and spicy! The versatile and complex flavors of the sauce are perfect for any meat.

Bourbon Rhubarb Pork Ribs
Courtesy of Taste of Home
8 servings

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
 
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. 
 

 



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