slow cooked, pork ribs with a homemade apple rhubarb barbecue sauce
- 1 rack of pork ribs
- 1 TBS salt
- 1 TBS garlic powder
- 2 tsp onion powder
- 1 TBS dried thyme
- 2 gala apples
- 1 cup diced rhubarb
- 1 tsp salt and more to taste as needed
- 1/2 cup dark brown sugar
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1 cup honey
- 1 tsp cardamom or cinnamon
- Preheat oven to 250
- Sprinkle ribs with 1 TBS salt, the garlic powder, the onion powder and the thyme.
- Roast in the preheated oven for 1 hour.
- While the ribs are cooking make the barbecue sauce.
- Peel, core and dice the apples.
- Place the diced apples and rhubarb in a medium saucepan. Add the tsp of salt. Just cover with water. Bring to a boil and reduce to a simmer.
- Simmer the apples and rhubarb until very soft adding more water if necessary.
- When the fruit is very soft use an immersion blender to reduce to a sauce. If you don’t have an immersion blender use a regular blender. If you need to add a little water that is fine.
- When the fruit is smoothish add the apple cider vinegar, brown sugar, honey, ketchup and cinnamon.
- Simmer until reduced by half and it becomes a thick sauce. Adjust seasoning.
- Turn up the heat on the ribs to 300 and cover with the apple rhubarb sauce. Roast for 30 minutes and repeat.
- Turn up the heat to 350 and add another layer of sauce and roast for 30 minutes.
- Lower the heat to 250, add the last of the sauce and let slow cook for another 30 minutes to an hour if you have the time. This last is not necessary to cook the ribs, only to reduce the sauce and make it thicker.
- Serve with rice and the vegetable of your choice.
These ribs were better for cooking longer at the lower temperature.
Keywords: barbecue ribs, apple and rhubarb barbecue sauce