Thick and tangy, Rhubarb Barbecue Sauce outstanding on chicken or pork
I think rhubarb season is winding down, but I want to share this Rhubarb Barbecue Sauce with you just in case you have some you are still trying to use up! Rhubarb Barbecue Sauce is a thick and tangy barbecue sauce that is surprisingly easy to make. I have been making many of my own homemade versions of pantry staples for a while now, but for some reason, it never occurred to me to attempt my own BBQ sauce until recently. I am finding there are countless BBQ sauce recipes available, with flavors and varieties far exceeding even a fraction of what is offered at the typical super-market, and they are so good. I have been missing out for so long!
Rhubarb barbecue sauce may sound a little unusual, but it does not disappoint, especially when paired with pork or chicken. The first time I used Rhubarb Barbecue Sauce was on grilled chicken and it was really good, and I will be using it again on chicken. I found though it works especially well when paired with fatty meat, like pork tenderloin. The tangy sauce offsets the richness of the meat perfectly. One of my favorite meals so far made with rhubarb barbecue sauce is was a pork roast I made in the slow-cooker. I just subbed my rhubarb sauce in for the raspberry chipotle sauce in this recipe, everyone loved it, and it was so easy!
- 2-3 large stalks of rhubarb chopped, about 2 cups
- 3/4 cup water
- 1 onion, diced
- 2-3 garlic cloves, crushed
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup packed brown sugar
- 2 tbsp. balsamic vinegar
- 2 tbsp. Worcestershire
- 1 tbsp. coarse mustard
- 1/4 tsp. red chili flakes
- 1/2 tsp. dried oregano
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft.
- In a medium pot saute the onions in the oil until soft but not brown. Add the garlic and cook another minute.
- Add the rhubarb mixture along with the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
- Use an immersion hand blender, or transfer sauce to a blender to puree until smooth.
- Store in the refrigerator
Have you made your own barbecue sauce? What is your favorite variety, traditional Memphis or Kansas City style, or do you like the more unusual flavors too?