Rhubarb BBQ Spareribs
olive oil, shallots, garlic, rhubarb, peaches, apple cider vinegar, ketchup, brown sugar, Worcestershire, habanero hot sauce, pork spareribs
This is a quintessential, go-to barbecue recipe that features two of our favorite summer fruits: peaches and rhubarb. When these fruits are cooked down and mixed into our homemade, tangy BBQ sauce and then slathered onto ribs, you’ll find that you’ve got yourself a mouthwatering, lip-smacking dish!
Whether you’re in the backyard cooking out or in the parking lot tailgating before the game, your friends & family will love these ribs. They feature all the barbecue flavors you love on ribs, but with the added bonus of fresh fruit. So, hit the summer fruit stands and pull out the grill. It’s rib time!
2 tablespoons extra virgin olive oil
1–2 small shallots, minced
3 cloves garlic, minced
1 cup fresh rhubarb, sliced into ¼-inch pieces
1 ½ cups peaches, cut into wedges
¼ cup apple cider vinegar
¼ cup ketchup
¼ cup packed light brown sugar
3 teaspoons Worcestershire sauce
1 teaspoon habanero hot sauce
1 teaspoon sea salt
2 racks of St. Louis Style Ribs
To Make Sauce
Heat the extra virgin olive oil over medium heat in a large saucepan. Add in the garlic and shallots and cook for 2–3 minutes until soft, stirring frequently.
Add in all the remaining sauce ingredients and stir well.
Reduce heat to simmer and let cook for 12 minutes, stirring from time to time.
Remove from heat and then mash the peaches and rhubarb with a potato masher*. Give the sauce a good stir and then set aside.
To Make Ribs
Preheat oven to 250 degrees F and line a high-edged baking sheet with foil.
Pour water into the bottom of the foil (about ¼-inch deep) and top with spareribs. Sprinkle the tops of the spareribs with a healthy dash of salt, pepper, and garlic; then, seal the ribs in foil. (You want them fully wrapped in foil.)
Cook the ribs in the oven for 90 minutes. Remove from the oven, slather the ribs with some sauce, add more water if necessary, and reseal the ribs in foil. Return to the oven for another 90 minutes.
Preheat the grill to medium-high heat.
Slather the ribs (now removed from the oven for the second time) with more sauce. Grill for 8–10 minutes per side and then serve with any leftover sauce on the side!
If you prefer your sauce smooth rather than chunky, feel free to purée it.