Wednesday, April 11, 2012

Rhubarb Barbeque Sauce

My rhubarb romance is going strong. I created a rhubarb barbeque sauce tonight - to slop on some braised ribs for dinner tomorrow. When Jake tasted the sauce, he asked, "What made you think of that?" Well, I needed a sauce for the ribs and I had rhubarb. Oh, and it's something I've never heard of. It's as simple as that.

I started with the watermelon barbeque sauce I had made for Brian's birthday lunch and went from there.

3 stalks fresh rhubarb, washed, dried, and sliced
1 T fresh garlic, minced
1 T fresh ginger, minced
3/4 C honey
2 T unsulphered molasses
1/2 C organic ketchup
1/2 C dry white wine
1/2 C water
1/2 t red pepper flakes
freshly ground smoked sea salt and flower pepper

Cook the rhubarb and garlic in a splash of olive oil till the rhubarb begins soften. Smash with a potato masher. Add the rest of the ingredients and cook until the sauce thickens.

Slather on braised ribs and let marinate overnight.

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