It’s time to kick dad off of the grill and wow him with something new and unexpected this Father’s Day. We’ve taken tangy and tart rhubarb and paired it with the rich flavors of pork and smoke in these ribs. The key to succulent, fall-apart ribs is slow cooking. We’ve found the easiest way to make that happen is to simmer them in a flavorful broth before grilling. Complete your cookout with our Spring Greens with Radish and Toasted Millet and our Cornmeal Shortcakes with Strawberries and Mascarpone. The barbeque sauce is great with chicken as well as pork. It will keep for a week in the fridge, so you can make it ahead of time.
- 2tablespoons extra virgin olive oil
- 1small onion, finely diced
- 1clove garlic, finely chopped
- 2tablespoons tomato paste
- 8ounces rhubarb, finely chopped
- 1tablespoon brown or coarse sugar
- 1tablespoon apple cider vinegar
- 1tablespoon molasses
- 1tablespoon gluten-free Worcestershire sauce
- 1teaspoon Dijon mustard
- 1teaspoon fine sea salt
- 1chili from a can of chilis in adobo, finely chopped
- 1pinch ground clove
- freshly ground black pepper, to taste
- Heat the olive oil in a medium sauté pan over medium heat. Add the onions and cook until translucent, about 7 minutes. Add garlic, stir, and sauté 2 minutes more. Add the tomato paste, stir to coat the onion mixture. Add the remaining ingredients and cover. Simmer over low heat for 8 minutes, until rhubarb is tender. 2
- Transfer the mixture to a blender or food processor. Blend the sauce until smooth. Drizzle in 1⁄2 cup of water. If the sauce seems too thick, blend in some water, one tablespoon at a time.
These fall-apart-in-your-mouth ribs can be finished in the oven instead of on the grill--you know, in case it’s raining.
- 3racks baby back pork ribs, trimmed
- 1teaspoon coriander seed
- 3bay leaves
- 3cloves garlic, peeled
- 2teaspoons fine sea salt
- Place the ribs in a large pot, cover the ribs with 4 inches of water. Bring the water to a boil over medium-high heat. Reduce heat to medium-low and simmer for 3 minutes. Drain ribs, return to pot. 2
- Cover the ribs once more with 4 inches of water. Add the coriander, bay leaves, garlic and salt. Bring to a simmer over medium heat and cook for about one hour, until ribs are tender. Drain the ribs, discard the liquid and herbs. 3
- Heat a grill to medium, banking the charcoal against the side of the grill. The grill temperature should be about 350 degrees. Coat the ribs with the Rhubarb Barbeque Sauce. Place the ribs on the side of the grill without the charcoal so the sauce doesn’t scorch. Turn the ribs often, continually brushing with barbecue sauce, until the ribs are hot and smoky, about 20 minutes. Serve with the extra sauce.