Grilled Pork Ribs with Rhubarb BBQ Sauce
Homemade rhubarb bbq sauce and a simple spice rub will make these grilled pork ribs the hit of your next barbecue, and they're easier than you might think to make. Makes 16 servings (can be cut in half).
Servings: 16 servings
Calories: 144kcal
Ingredients
For the sauce:
- 2 tablespoons olive oil
- 3 cups chopped rhubarb
- 1 cup chopped sweet onion
- Pinch of coarse salt
- 2 tablespoons water
- 3 garlic cloves
- 1/4 cup ketchup
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon coarse salt
- 1/8 - 1/4 teaspoon cayenne pepper
For the ribs:
- 1/4 - 1/2 cup BBQ dry rub
- 2 slabs extra meaty baby back pork ribs
Instructions
For the sauce:
- In a large skillet or saucepan, heat olive oil to medium-high. Sauté rhubarb, onion and pinch of salt, stirring occasionally, until onions are translucent and rhubarb has softened - about 10 minutes.
- Add remaining ingredients and simmer for 5 minutes.
- Remove from heat and allow to cool for at least 5 minutes before pureeing with a food processor or blender (I used my immersion blender and the cup it came with).
- Transfer sauce to an airtight container and keep for up to 1 week.
For the ribs:
- Preheat oven to 250˚F.
- Cut slabs in half to make grilling easier (optional). Pat ribs dry with paper towels and cover with dry rub. Bake ribs for 3 - 4 hours.
- When ready, preheat grill to high. Grill ribs, meat side up for 5 minutes, basting with sauce at least once.
- Flip ribs and grill for an addition 5 - 10 minutes, basting as desired before removing from grill. Baste one more time before serving ribs with any remaining sauce.
Nutrition
Calories: 144kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 149mg | Fiber: 1g | Sugar: 7g | Vitamin C: 4mg