by Bill Whitney

Created on: May 19, 2008   Last Updated: December 15, 2011

Barbecue sauce is something that will always bring on some heated arguments about which is best? Here is a recipe for a barbecue sauce that is definitely homemade and absolutely the best barbecue sauce I have ever used on a slab of pork ribs or chicken breasts. I put a couple of nice slabs of pork ribs in the smoker and let them go for three to four hours and then put this barbecue sauce over them and smoke for an additional two hours on each side. It is not a quick recipe but I dare say that the rhubarb gives those ribs the best taste I have ever found anywhere in a barbecued rib. I love ribs and there really isn't anything like a bad rib. Some are a whole lot better than others but unless you burn them or don't cook them enough, it is pretty hard to mess up ribs.

Like most barbecue sauces, you can make kind of a mustard base, vinegar base, or tomato base depending on what you like in your part of the country. I like the tomato based myself but whatever you like is fine.

TANGY RHUBARB BARBECUE SAUCE

2 to 3 tbsp mild olive oil
3/4 cup finely diced onions
12 oz rhubarb cut into 1/4 inch slices (more if you like)
1/2 cup packed light brown sugar
1 tbsp water or more as needed
2 tsp Dijon-style mustard
1 tbsp apple cider vinegar
1 tbsp honey
2/3 cup ketchup
1/2 tsp salt
freshly ground black pepper

Add enough of the oil to coat the bottom of a medium saucepan. Heat over medium heat. add the onions and cook, stirring for 5-6 minutes until they are translucent and soft, watching closely to make sure they don't brown. Add the rhubarb, brown sugar and water and increase heat to medium high. Allow the sugar to melt, bringing the mixture to a low boil. Cook for 6-7 minutes. stirring every minute or so , until the rhubarb has softened and can be mashed with a spoon.

Remove from the heat and let mixture sit in the saucepan for 15 minutes. Then add the mustard, honey, ketchup, vinegar, salt, and pepper to taste stirring to combine. Transfer to a blender and puree until smooth, taste and adjust the seasonings to your liking.

Since I am fortunate enough to have a good sized rhubarb patch I get to make this quite often. I usually make a double or triple batch so I have plenty for the ribs to smoke on and then have some to serve alongside when the ribs are done. My son-in-law loves this and really likes to use it on chicken breasts on the grill. This sauce is good on pork chops and chicken breasts too. This is the best barbecue sauce I have ever tasted but then I am a rhubarb nut anyway.

After making it several times I have found that I like a little less vinegar and a little more rhubarb and brown sugar. I also sometimes add a little liquid smoke or some chipotle hot sauce. I have always liked a barbecue sauce with a little kick along with some sweetness. It is different and very good.

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