Rhu-Barb-e-que Pork - the perfect pairing to our Rhubarb Melomel
My Rhubarb mead won a silver medal at the Melarius Cup in 2018. “It’s like rhubarb pie in a glass” was a common reaction to this lively mead. A couple of the judges even likened it to a Zinfandel; which pleased me to no end. What better pairing to have this medal winning melomel with than a slow roasted pork ribs with a slightly spicy rhubarb barbecue sauce.
Rhubarb Barbeque Sauce
This goes well with pork (wild boar if you can get it!)
For the boar (or pork ribs)
1-1/2 teaspoons salt
1-1/2 teaspoons smoked paprika
1 tsp ground allspice
1 teaspoon coarsely ground pepper
3 to 4 pounds boneless pork ribs
Ingredients: for the sauce
3 cups sliced fresh or frozen rhubarb (about 7 stalks)
2 cups fresh haskap berries (honeyberries)
2 to 3 tablespoons olive oil
1 medium onion, chopped
1 cup packed Demerara sugar (or brown sugar)
1/2 cup tomato puree
1/2 cup red wine vinegar
1/2 cup Canadian Rye whiskey (or bourbon)
1/4 cup tamari (or soy sauce, or Bragg’s liquid aminos)
1/4 - 1/3 cup honey (to taste)
2 tablespoons Worcestershire sauce
2-4 cloves crushed fresh garlic cloves
1 teaspoon crushed red pepper flakes
1-2 teaspoon coarsely ground pepper
Directions Preheat oven to 325°.
Mix salt, smoked paprika, ground allspice, and pepper; sprinkle over ribs. Cover and refrigerate.
To prepare the sauce:
In a large saucepan, combine rhubarb and haskaps and add water to cover. Bring to a boil.
Cook, uncovered, until rhubarb and the berries are tender, 8-10 minutes and the water has been absorbed.
Mash until blended. and set aside
In a Dutch oven, heat 1 tablespoon oil over medium heat.
Brown ribs in batches, adding additional oil as needed and 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, 2 hours.
Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.