Rhubarb Ribs

Ingredients

1-1/2 teaspoons salt

1-1/2 teaspoons paprika

1 teaspoon coarsely ground pepper

3 to 4 pounds boneless country-style pork ribs

sauce:

3 cups sliced fresh or frozen rhubarb (about 7 stalks)

2 cups fresh strawberries, halved

2 to 3 tablespoons olive oil

1 medium onion, chopped

1 cup packed brown sugar

3/4 cup ketchup

1/2 cup red wine vinegar

1/2 cup bourbon

1/4 cup reduced-sodium soy sauce

1/4 cup honey

2 tablespoons Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon crushed red pepper flakes

1 teaspoon coarsely ground pepper

Directions

Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

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