House BetweenRecipeToads Drink Coffee

Rhubarb and Barbcue Sauce – make strange new partners

Each spring one of the first things to poke up through the ground in the spring are little reddish wrinkled faces that quickly, somehow turn into enormous green umbrellas on a long stem. I’m talking rhubarb.  Every kid at some point must try eating it raw? I thought it was some kind of virtue if I could eat a stem with a bit of salt and beat my brother at it. But homemade strawberry rhubarb pie, or rhubarb crisp or muffins, it is the essence of early summer happiness. This year I happened on a new recipe that sounded interesting and good enough to try.  After months of grim weather and ice, grilling almost anything is so compelling it almost hurts. I found this on the Taste of Home site: Rhubarbeque. Yes. What could be better than some combination of rhubarb, beef ribs and hot charcoal?

This unique barbecue sauce which is a roller-coaster ride for your tongue, and unfortunately is better for the Dutch oven than the grill, a little disappointing, but in the end  a keeper.

Try this recipe with either country style ribs or beef short ribs which require a longer bake.

Rhubarbecue Recipe

1-1/2 t. salt , 1 t. ground pepper

1-1/2 t. paprika (I used smoked paprika to give that little punch of grilled flavor)

3-4 pounds of boneless country-style pork ribs or beef short ribs


3 cups sliced fresh or froze rhubarb (about 7 stalks)

2 cups fresh strawberries halved

3 T olive oil, 1 medium onion, chopped

1 cup brown sugar, 3/4 cup ketchup

1/2 cup red wine vinegar, 1/2 cup bourbon

1/4 cup soy sauce, 1/4 cup honey

2 T Worcestershire sauce, 2 t. garlic powder (I finely chopped 4 garlic cloves)

1 t. red pepper flakes, 1 t. coarsely ground pepper.


  1. preheat oven to 325 degrees. Mix salt, paprika and pepper; sprinkle on ribs.
  2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Boil uncovered 8-10 minutes until rhubarb is tender. Drain (SAVE THE JUICE! You’ll see why below.) Return to pan and mash until blended.
  3. In a Dutch oven, heat oil over medium heat. Brown ribs in batches, adding oil as needed. Remove from pan. Set aside.
  4. Add onion to same pan, cook until tender. Add remaining ingredients, stir in rhubarb mixture. Add ribs back into Dutch oven, turning to coat. Bring to a boil. Bake covered for 2 hours or until tender. Bake uncovered another 30 minutes until sauce is slightly thickened.  Yield: 8 servings.

Now, you lucky person, you are going to be so happy you saved that strawberry/rhubarb juice because if you put 2-3 T in a tall glass, add ice and a small can of Sprite you will have the most refreshing, wonderful cold drink EVer. With a little voka, even better. Try it, then share it with friends and make them guess the flavor. They’ll never get it. Win, win all around.

From House Between Garden