Rhubarbecue

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, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended.

In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan.

Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened.

Nutritional Facts: 4 ounces cooked pork with 1/3 cup sauce equals 533 calories, 19 g fat (6 g saturated fat), 98 mg cholesterol, 1158 mg sodium, 52 g carbohydrate, 2 g fiber, 31 g protein.