Rhubecued Beef Ribs
Get ready to elevate your barbecue game with these irresistibly tender Rhubecued Beef Ribs! This recipe features fall-off-the-bone beef back ribs coated in a tangy-sweet rhubarb barbecue sauce that strikes the perfect balance between tart and smoky flavors. Fresh rhubarb, combined with ketchup, brown sugar, honey, and a touch of Worcestershire sauce, creates a one-of-a-kind BBQ glaze that caramelizes beautifully under the broiler or on the grill. After a low-and-slow oven bake, these ribs are finished to perfection for a sticky, finger-licking finale. Ideal for summer cookouts or cozy family dinners, these ribs pair wonderfully with classic sides like coleslaw and cornbread. If you're looking for a unique twist on traditional barbecue recipes, these Rhubecued Beef Ribs are a must-try!
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Recipe Information
Ingredients
- 3 lb Beef back ribs
- 2 cup Fresh rhubarb (chopped)
- 1 cup Ketchup
- 0.5 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 2 tbsp Honey
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 0.5 cup Water
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the silver skin membrane on the underside if it hasn’t been removed already. This helps make the ribs tender and allows the sauce to penetrate better.
Rub the ribs with salt, black pepper, and a drizzle of olive oil. Set aside to allow the flavors to penetrate while preparing the sauce.
To make the rhubarb barbecue sauce, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped rhubarb and cook for about 5 minutes, or until softened.
Stir in the ketchup, brown sugar, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, salt, and 0.5 cups of water.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes, stirring occasionally, until thickened. Use an immersion blender or transfer the sauce to a blender to process until smooth. Set aside to cool slightly.
Cut the ribs into manageable sections (about 3-4 ribs per section). Place them on a large baking sheet lined with foil.
Brush both sides of the ribs generously with the rhubarb barbecue sauce. Cover the baking sheet tightly with aluminum foil.
Bake in the preheated oven for 2.5 hours, or until the meat is tender and pulling away from the bones.
Preheat your grill or broiler to high heat. Transfer the ribs to the grill (or leave on the baking sheet if broiling) and brush them with another layer of rhubarb barbecue sauce.
Grill or broil the ribs for about 5 minutes per side, or until the sauce is caramelized and sticky, being careful not to burn them.
Remove the ribs from the heat and let them rest for 5 minutes before serving. Serve with any extra rhubarb barbecue sauce on the side.
Nutrition Facts
Calories |
5351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.3 g | 507% | |
| Saturated Fat | 151.8 g | 759% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 199.1 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 4302 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
