Delish Rhubarb Bbq Sauce Recipes

RHUBARB BARBEQUE SAUCE

Steps:

• Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
• Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

"RHUBARBECUE" HOMEMADE RHUBARB BARBECUE SAUCE

Steps:

• Prepare your canner, jars and lids. Wash your jars and bands in hot, soapy water, rinse and bring to a simmer in your water bath canner to sterilize. Always use new lids for safe preserving.
• Combine rhubarb, brown sugar, raisins, onion, vinegar, salt and spices in a large, stainless steel pot and bring to a boil on high heat, stirring frequently. Reduce heat to medium/medium-high and boil gently, stirring frequently until ingredients break down and form into a thick sauce.
• Use an immersion blender to blend sauce until smooth (or omit this part if you don't mind a few chunks of rhubarb and raisins in your sauce).
• Ladle into hot Mason jars leaving ½-inch headspace at the top. Slide a knife around the inner "edge" of the jar to remove any air bubbles. Adjust headspace as needed. Wipe rims, place lids on top and screw bands on.
• Place jars in canner and bring water to a boil. Process in a boiling water bath for 15 minutes, then turn heat off, remove lid and let cool in your canner for another 5 minutes. Remove jars and allow to cool completely before storing.

DELISH RHUBARB BBQ SAUCE

Steps:

• In a large 3 qt saucepan, bring rhubarb and water to a boil. Reduce heat and simmer, covered for 5-6 minutes or until tender and mushy, pour into a bowl, mush it up with a fork until there are no chunks, set aside.
• In same large saucepan, add oil and when hot add onion, cook until onion is translucent. Add remaining ingredients including rhubarb. Over medium heat, bring mixture to a boil, stirring constantly, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally...it will thicken as it cools.
• At this point you may can jars of sauce if you want or just put in large container (or several small) and store in refrigerator. Makes 2 quarts approx. I like to can 4 - ½ pint jars and place the rest into a quart jar for immediate use. The ½ pint jars are great for gift giving. You can easily half this recipe too! :o)

SMOKY RHUBARB BBQ RIBS - LOW CARB AND GLUTEN FREE

Steps:

• Combine the rhubarb, chipotle, sweetener, apple cider vinegar, and water in a medium saucepan. Bring to a boil and then simmer for 10 minutes.
• Puree the mixture (a hand held immersion blender works best for this) and return to the stove.
• Add the mustard powder, allspice, onion powder, salt, ground cloves, ketchup, oil, paprika, ginger, coriander, garlic powder, and fish sauce to the pan and stir well until combined.
• Cook over low heat for another 5 minutes.
• Combine all of the rib spices together and mix thoroughly. Sprinkle generously on all sides of the ribs. Place the seasoned rack in a pan (you can line it with parchment or foil if you desire) and bake in a 350 degree oven for 2 hours (3 hours if it's a really thick rack.)
• Remove ribs from the oven and baste with a layer of BBQ sauce.
• Return to the oven and bake for 30 minutes.
• Reduce oven temperature to 325 degrees.
• Remove the ribs from the oven and baste with another layer of BBQ sauce.
• Return to the oven and bake for 30 minutes.
• Remove the ribs from the oven and baste with another layer of BBQ sauce.
• Return to the oven and bake for 30 minutes.
• Check to see if the middle of the ribs will cut easily. If there is still resistance and they aren't coming apart easily, baste again and cook for an additional 30 minutes or until done to your liking.

RHUBARB BARBECUE SAUCE

Steps:

• In small saucepan, bring rhubarb and water to a boil.
• Reduce heat; simmer, uncovered, for 5-6 minutes or until tender.
• Remove from heat; cool slightly.
• Place the rhubarb in a blender or food processor.
• Cover; process until smooth, set aside.
• In same saucepan, saute onion in oil until tender.
• Add garlic; saute 1 minute longer.
• Add the remaining ingredients.
• Whisk in rhubarb puree until blended.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Use as a basting sauce for grilled meats.
• Store in the refrigerator.