Don't let the Rhubarb throw you off of these Back Ribs with Bourbon Rhubarb BBQ Sauce! Sweet, tart, tangy - pretty sure you will be making these again and again.
I have a lot of favorite rib recipes but I wanted to try the Bourbon Rhubarb sauce - it has rhubarb, strawberry and bourbon among the more traditional BBQ sauce flavours. I am so glad I did!
Starting with a dry rub adds a layer of flavour. You bake them low and slow with this delicious BBQ sauce- covered so they stay moist. Then the last half hour you let the sauce caramelize.
You are in for a treat!
The sweet/tart combination of this sauce call for an interesting pairing. A dry Rosé with hints of strawberry and some cranberry tartness would be ideal.
A lighter, low tannin red like Valpolicella, Beaujolais or Barbera would also go well.
Ribs with Bourbon Rhubarb BBQ Sauce
- 4 lbs Baby Back Ribs
- 1 ½ teaspoon salt
- 1 ½ teaspoon paprika
- 1 teaspoon black pepper
- 1 ½ cups Bourbon Rhubarb BBQ Sauce
- Remove silver skin from the back of the rack of ribs.
- Mix spices and rub over the ribs being most generous on the meaty side. Refrigerate 20 minutes or overnight.
- Prehat oven to 325° F. Oil a pan large enough to hold the racks of ribs. Slather ribs with sauce reserving ½ cup. Cover pan with foil and bake 2 hours. Remove foil, add the remaining ½ cup of sauce and bake a further 30 minutes until sauce has thickened.
- Carve ribs and serve.