Rhubarbecue

• 1-1/2 teaspoons salt
• 1-1/2 teaspoons paprika
• 1 teaspoon coarsely ground pepper
• 3 to 4 pounds boneless country-style pork ribs
• 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
• 2 cups fresh strawberries, halved
• 2 to 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 cup packed brown sugar
• 3/4 cup ketchup
• 1/2 cup red wine vinegar
• 1/2 cup bourbon
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper

1. Preheat oven to 325u0b0. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
3. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan.
4. Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

salt, paprika, ground pepper, pork, frozen rhubarb, fresh strawberries, olive oil, onion, brown sugar, ketchup, red wine vinegar, bourbon, soy sauce, honey, worcestershire sauce, garlic, red pepper, ground pepper

Taken from www.tasteofhome.com/recipes/rhubarbecue/ (may not work)