These make-ahead ribs pair perfectly with this sweet and tangy rhubarb barbecue sauce

Oven-roasting pork ribs saves effort on the day; the ribs need only be warmed through, sauced, and caramelized on the grill—even a guest can do it for you. Side ribs are a little more flavourful and meaty, while back ribs are a little more tender, but either work well. This homemade barbecue sauce is a great use for backyard or frozen rhubarb and is delicious on chicken, burgers, ribs, and even celeriac.

Make-Ahead Ribs with Rhubarb Barbecue Sauce

Julie van Rosendaal

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Course dinner

Cuisine Canadian, Cottage

Servings 6 people

Ingredients

  

1x2x3x

• 2 kg pork ribs (about 3 racks)
• 1 tsp each salt and pepper (or 2 tsp bottled barbecue spice blend)
• 2 cups chopped fresh or frozen rhubarb
• 1 tbsp vegetable oil
• 1 yellow or small red onion, chopped
• 2 garlic cloves, crushed
• ¾ cup ketchup
• ½ cup maple syrup (or golden syrup or honey)
• ½ cup packed brown sugar
• ¼ cup apple cider vinegar
• ¼ cup yellow mustard
• 1 tbsp Worcestershire sauce

Instructions

 

• Line a large rimmed baking sheet (or sheets) with foil, place ribs on top, and season with salt and pepper or your favourite barbecue spice blend. Cover with foil, sealing the edges, and bake in a 300°F oven until very tender, 2½–3 hours. (If you like, save drippings to toss with potatoes for roasting.) Ribs can be refrigerated for up to two days.
• In a medium saucepan, heat oil over medium-high heat; cook onion, stirring, until soft, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rhubarb and just enough water to cover. Reduce heat to medium-low; cook, stirring occasion ally, until very soft, 6–8 minutes.
• Add remaining ingredients; cook, stirring, until the mixture thickens, 10–15 minutes. Remove from heat. With a hand-held immersion blender, purée until smooth.
• Place ribs on a greased grill over medium-high heat; once warm, brush with sauce and cook, turning occasionally, until ribs are browned and caramelized on the edges, about 10 minutes.

Keyword grilled meats, make ahead, ribs

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This recipe originally appeared in the Summer ’26 issue of Cottage Life.

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