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Rhubarb Ribs on Fox 9 Good Day!

Updated: Jul 18, 2023

Teena’s Rhubarb Ribs recipe


1-16 ounce package of frozen rhubarb

4.5 tbsp. extra virgin olive oil

2 tbsp. minced garlic

6 oz. tomato paste

1 large yellow onion chopped

1/2 cup chopped jalapeño

3 tbsp. Apple cider vinegar

2 cups brown sugar

.5 cup granulated sugar

1 cup maple syrup

3 cup water

2 tbsp. worchestershire

2 tbsp. Dijon

1/4 tsp clove

1 tsp cayenne

black pepper, to taste

Rib Water

racks of baby back pork ribs, trimmed

1teaspoon coriander seed

1 teaspoon rubbed sage

1 teaspoon dried basil

1 teaspoon dried oregano

3-4 all spice seeds

3-4 whole cloves

3 bay leaves

3 cloves garlic, peeled

2 teaspoons fine sea salt

Steps for Sauce:

Add the ingredients and cover, bring to a boil. Reduce heat and simmer over medium low heat for20 minutes, until rhubarb is tender. Using an emersion blender or food processor blend all the ingredients to until their are no chunks, you want a thin consistency. Blend the sauce until smooth. If the sauce seems too thick, blend in some water, one tablespoon at a time.


Cover the ribs with 4 inches of water. Add the rib water ingredients. Bring to a simmer over medium heat and cook for about one hour, until ribs are tender. Drain the ribs, discard the liquid and herbs.

Heat a grill to 350 degrees. Coat the ribs with the Rhubarb Barbeque Sauce. Place the ribs on the side of the grill without the charcoal so the sauce doesn’t scorch. Turn the ribs often, continually brushing with barbecue sauce, until the ribs are hot and smoky, about 20 minutes. Serve with the extra sauce.

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