Now did I grab your attention? This barbecue has the most amazing hickory, sweet, and spicy balance that will have your mouth going WOO! And your brain, and especially your heart 🙂
Now for those of you thinking “rhubarb?” YES. IT WORKS. no, IT SLAYS. If you already make your own barbecue sauce, you know it’s just ketchup taken to the next level, but this is beyond that. The rhubarb adds a tangy-ness unlike no other, actually it reminds a lot of sorrel (schavel), like a suuuper close cousin. My husband came from work to the smell of “hickory smoked” barbecue ribs and was so excited he basically ate all of them, okay… I had some too.. but they’re so good! Okay, I give in. I was only planning on posting about the barbecue for those of you who actually read through my endless introductions I’ll give a brief summary on how I made the ribs. It’s sooo easy!
- Get a rack of ribs < most important step 😉
- Peel the membrane on the bone side of ribs
- Rinse and pat dry
- Rub in spices (I just used black pepper and salt)
- Cover in aluminum foil and put in the oven for about 3 hours at 300°
- Unwrap the aluminum foil and brush that barbecue sauce all over and place back in the oven (uncovered)
- After 30-45 minutes take out the ribs and dig in!
The long hours and low temp result in meat that literally FALLS off the bone. It’s incredible.Now back to the star of the show! You may notice that it’s a on the orange side and not the dark brown that most stores sell and that’s because most of them add a caramel color! However I’m sure if you use dark brown sugar instead of light, and molasses instead of syrup, you’ll achieve a darker color.
Summer is not over yet! Enjoy at least one more cookout with this homemade barbecue recipe you can brag about making yourself! This is also a good chance to actually use that bright and pink rhubarb you bought at the farmer’s market!
Tangy, sweet, smoky, mildly spicy - what's not to love!
- 2 tbsp Olive oil
- 2 1/2 cups Rhubarb *chopped
- 1 Medium onion *chopped
- 3 Garlic cloves *minced
- 1/2 cup Brown sugar
- 1/2 cup Ketchup
- 1/4 cup Maple syrup
- 1/4 cup Apple cider vinegar
- 3 tbsp Worcestershire Sauce
- 1 tbsp Liquid Hickory Smoke
- 6 oz Can of tomato paste *or tomato sauce
- 2 tsp Salt *I used celery salt
- 1 tsp Cayenne pepper
- 1- 2 cups Water *preferred consistency
Drizzle olive oil on a pan, meanwhile roughly chop up the rhubarb and onion. Put in pan and mix for about 2 minutes.
Add remaining ingredients and stir for about 10-15 minutes.
Transfer to food processor and process for about a minute until desired consistency is reached. Add water for a thinner sauce. Use right away or store in fridge in a tight container for up to a week. Enjoy!
The sauce is going to be thick without the water. I added around 2 cups of water to my sauce and I really liked it.
Another option to thinning it down is using tomato sauce instead of paste. I'd say about 1/2 - 3/4 of a cup.
Alter the recipe to your liking and have a yummy day!