Sticky Rhubarb BBQ Sauce

With the days getting longer and warmer, the flowers in full bloom, and the smell of grilled meat in the air, it can only mean one thing… BBQ season is well and truly here! Rather than sticking to the same old shop bought sauces and marinades for your grilled meats,  why not go that extra mile and make your own? We’ve come up with a recipe that incorporates seasonal vegetables into a sweet, sticky BBQ marinade that can also be used as a dipping sauce to bring out the full flavors of your grilled meat, and it’s super simple to make!

This versatile sauce uses rhubarb to give it a thick, sticky texture and sour flavor which is balanced by the sweetness of muscovado sugar, making it perfect for use with chicken, turkey, pork or white fish. With rhubarb in abundance and at incredibly low prices at this time of the year, it’s a good idea to make a whole load and stock up for the months of BBQing that lie ahead.


Sticky Rhubarb BBQ Sauce

Makes 2 Cups


You Will Need:

4 Cups Chopped Fresh Rhubarb

4 Cloves of Garlic

1 Cup Cold Chicken Stock

3 Tbsp Balsamic Vinegar

¼ Cup Muscovado Sugar

¼ Cup Molasses

¼ Cup Ketchup or Store-Bought BBQ Sauce

1 Tsp Liquid Smoke

1 Tbsp Worcestershire Sauce

1 Tbsp Hot Paprika

½ Tsp Ground Allspice

¼ Tsp Cinnamon

Canola Oil (for greasing)

Salt and Pepper to Taste

  1. Preheat oven to 425 degrees, and then spread a thin layer of Canola Oil on a large baking tray.
  2. Place the chopped rhubarb and the garlic cloves on the tray, and place it in the oven for 20 minutes.
  3. Once soft, allow the rhubarb and garlic to cool a little, and then add to a food processor with a cup of cold chicken stock. Blend until a puree is formed.
  4. Add the rhubarb, garlic, and chicken stock puree into a large saucepan and add all of the remaining ingredients. Over a medium heat, bring the mixture to a light simmer for about 15 minutes, adding water if it seems too think until you get a nice, gloopy consistency.
  5. Allow the mixture to cool (it should thicken further here) then decant into containers and store in the fridge until ready to be used.

The sauce works well with any meat but particularly with pork ribs, chicken wings, and whole white fish. We recommend marinating your meat in one cup of the sauce for at least 24 hours (ideally 48 hours) in the refrigerator. When BBQing, make sure you brush the remaining sauce from the marinade onto the BBQing meat to ensure a delicious thick glaze. With the other cup of sticky rhubarb BBQ sauce, simply heat until piping hot and serve alongside your grilled meat to be used as a flavorsome, smoky BBQ dip. Your family and friends will love it!

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