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.