This is a full-bodied, spicy rib sauce perfect for summer celebrations like Canada Day, or even the Fourth of July! Rhubarb is fresh and plentiful in early summer. If you don't have any growing in your backyard, probably someone you know has more than they can use. Otherwise you can find it at your local farmers' market. All the other ingredients are staples that almost everyone has in their kitchen.
- Chop coarsely the first 5 ingredients.
- Sauté in olive oil over medium heat for 10 minutes, stirring frequently.
- Add rhubarb, ceasar or chicken stock, spices, vinegar, Worcestershire sauce and ketchup, stir well and simmer covered for 30 minutes over medium heat.
- Take off heat and carefully pour into a blender. Blend using medium power until smooth.
- Return the sauce to the pot, add honey and simmer for 30 minutes more over low heat.
- Let the sauce cool.
Cooking the Ribs
- Marinate pork ribs with your favourite rib rub, or Montreal steak spice at least 6 hours (or overnight) before putting on the barbeque.
- Pre-heat the barbeque.
- Sear both sides of the ribs quickly on a hot barbeque.
- Turn flame of one side of barbeque off and turn other side to low and cook slowly on the side with no flame.
- Baste occasionally with apple juice or orange juice.
- After they are browned (a few hours) baste with the Rockin' Rhubarb Rib Sauce and cover in aluminum foil. Let the ribs continue to cook slowly until done (another hour or two).
Great with new baby potatoes and a green salad, or good ol' potato salad and cole slaw. Serve the Rocking Rhubarb Rib Relish as a dipping sauce for those who like more flavour! Happy Summer! As you can see it makes quite a lot of sauce — enough to share with your friends and family.