Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pork Rhubarbecue

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pork Rhubarbecue

Article excerpt

PG tested

Strawberries and rhubarb are the peas and carrots of summer cobblers and other desserts, a pairing so complementary that June 9 has been designated National Strawberry-Rhubarb Pie Day.

As evidenced by this easy recipe - which my son and his girlfriend polished off in about six seconds - its tart-sweet mix also makes for a pretty terrific barbecue sauce for thick and meaty country-style pork ribs.

When buying rhubarb, look for firm stalks that are smooth and glossy. Local strawberries, which are just coming to market, will be sweeter than mass-produced berries available year-round from California.

For meat

1 teaspoons salt

1 teaspoons paprika

1 teaspoon coarsely ground pepper

3 to 4 pounds boneless country-style pork ribs

For 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

cup ketchup

cup red wine vinegar

cup bourbon

cup reduced-sodium soy sauce

cup honey

2 tablespoons Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon crushed red pepper flakes

1 teaspoon coarsely ground pepper

Preheat oven to 325 degrees. …

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