This simmered sauce is a roller-coaster ride for your tongue. It’s a wonderful blend of complex flavors that goes with any meat.

Ingredients
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

Instructions
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, 8-10 minutes. Drain; return to pan. Mash until blended.
In a 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 until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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