Rhubarb Barbecue Sauce Ribs Recipe

Ingredients

1-2 racks pork ribs
Sauce:
2-3 large stalks of rhubarb, chopped (about 2 cups)
1 onion, finely chopped
2-3 garlic cloves, crushed
1 cup ketchup
1/2 cup pure maple or Roger’s golden syrup
1/2 cup packed brown sugar
1/4 cup apple cider or rice vinegar
1 Tbsp grainy mustard

How to Make It

In a small saucepan, bring the rhubarb and water to a simmer and cook for 5-6 minutes, until the rhubarb is very soft.

Pour into a bowl and set aside. Add the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.

Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. The sauce will keep in the fridge for up to a month—store any surplus in the freezer.

Meanwhile, cover the ribs with foil on a rimmed baking sheet and roast at 325˚F for 2 to 2 1/2 hours, until very tender.

Brush with rhubarb sauce and toss on a hot grill or turn the heat up to 425˚F; roast for another 20 minutes (or grill for 5-10), or until caramelized.