Rhubarb ( and Strawberry) Boneless Ribs

Adapted from a magazine recipe,   this oven-baked dish  has an interesting, slightly  sweet  flavor and falling-apart pork.

  Allow 3 hours from start to table. Preheat oven to 325. The fruit can be fresh or frozen.

 In a large pot,  place  5c. chopped rhubarb and 4c. chopped strawberries and enough water to cover. Bring to a boil.   Remove about  2 c. of the  berries  and rhubarb, draining the liquid back into the pan. Set aside until serving. Continue to  boil the  rest in the covered pot for 5 minutes more, then drain and set aside  to  be added in the sauce.

Make a rub with 2 T salt, 2 T paprika, 1 T pepper, and rub on  3-4 lbs boneless country-style ribs.
Brown them in batches ( not letting sides touch) and   place in a 3-4 qt baking dish. In the remaining oil, sauté 1 chopped onion for 3-4 minutes ( adding a little more oil if needed) and then adding

1 cup packed brown sugar  or brown-sugar replacement                           

3/4 cup ketchup ( I use low carb or low sodium)                            

1/2 cup red wine vinegar

1/2 cup bourbon

1/4 cup reduced-sodium soy sauce

1/4 cup honey (sugar-free  is fine)                           

2 tablespoons Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon crushed red pepper flakes

1 teaspoon coarsely ground pepper

 the  larger berry-barb mixture

 

Bring to a boil, and pour over the ribs. Cover and bake 2 hours, then uncover for  another 30 minutes. Remove a cup or two  of the delicious sauce and mix it with the reserved rhubarb and strawberries, and serve it over or with the ribs.