Make-Ahead Ribs with Rhubarb Barbecue Sauce
Ingredients
- 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.
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