Sourced from: tasteofhome.com



1 ½ tsp salt

1 ½ tsp paprika

1 tsp ground pepper

3-4 lbs Double Rafter Short Ribs


3 cups fresh or frozen rhubarb (about 7 stalks)

2 cups fresh strawberries, halved

2-3 tbsp olive oil

1 medium onion, chopped

1 cup packed brown sugar

3/4 cup ketchup

½ cup red wine vinegar

½ cup bourbon

¼ cup soy sauce

2 tbsp Worcestershire sauce

2 tsp garlic powder

1 tsp crushed red pepper flakes

1 tsp ground pepper


  1. Preheat oven to 325 degrees. Mix salt, paprika, and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.

  2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.

  3. In a Dutch oven, heat 1 tbsp oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.

  4. Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.