Imagine sinking your teeth into fall-off-the-bone tender pork ribs, glazed with a tantalizing rhubarb BBQ sauce that perfectly balances sweet, tangy, and smoky flavors. This isn't just another barbecue recipe – it's a culinary adventure that will transform your backyard cookout from ordinary to extraordinary. Whether you're a seasoned grill master or a weekend BBQ enthusiast, these rhubarb-infused ribs will have your guests begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork ribs
- Salt
- Pepper
- Rhubarb
- Brown sugar
- Ketchup
- Apple cider vinegar
- Garlic powder
- Onion powder
Instructions
- Prepare the pork ribs by removing the membrane from the back of the rack. Pat the ribs dry with paper towels.
- Season the ribs generously with salt and pepper, ensuring even coverage on both sides of the rack.
- Preheat your grill or smoker to 225°F (107°C) for low and slow cooking. Set up for indirect heat method.
- For the rhubarb BBQ sauce, chop fresh rhubarb into small pieces and combine in a saucepan with brown sugar, ketchup, apple cider vinegar, garlic powder, and onion powder.
- Simmer the sauce ingredients over medium-low heat for 20-25 minutes, stirring occasionally until rhubarb breaks down and sauce thickens.
- Place the seasoned ribs on the grill away from direct heat, bone side down. Close the lid and cook for approximately
- 5 hours.
- After
- 5 hours, begin basting the ribs with the rhubarb BBQ sauce every 30 minutes.
- Continue cooking until the internal temperature of the ribs reaches 195°F (90°C) and the meat is tender and pulling away from the bones.
- Remove ribs from grill and let rest for 10-15 minutes. Brush with additional BBQ sauce before serving.
- Slice between the bones and serve hot with extra rhubarb BBQ sauce on the side.
Tips
- Remove the membrane from the ribs' back for maximum tenderness and better sauce absorption.
- Use a meat thermometer to ensure precise doneness – 195°F is the sweet spot for perfectly tender ribs.
- For extra flavor, consider adding wood chips to your grill for a subtle smoky undertone.
- If you don't have a grill, this recipe works equally well in a slow cooker or oven.
- Make the BBQ sauce ahead of time and let it sit for a few hours to develop deeper flavors.
- Always let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture.
- Don't rush the cooking process – low and slow is the key to incredibly tender ribs.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
