Rhubarb Orange Pork Country Ribs

There is definitely more to rhubarb than just dessert. While rhubarb is generally treated as a fruit, it has also made many popular appearances in recipes of the day as a savory ingredient.

Braised in chicken stock with a little brown sugar makes a nice side dish for pork, lamb or fish. In sauces, it teams well with onion, sugar and star anise and tarragon for salmon or trout. If your serving pork, onion, sugar, cinnamon, allspice and cloves all pair well with rhubarb.

In September, 2016, I posted a recipe for Spiced Pork Tenderloin with Rhubarb Chutney. It became real popular with my blog followers so I thought I would share another pork/rhubarb idea. This recipe was one of those newspaper clippings from yesteryear that is still in my ‘file’ today.

Rhubarb Orange Pork Country Ribs
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Servings
2-3
Servings
2-3
Rhubarb Orange Pork Country Ribs
Yum
Print Recipe
Servings
2-3
Servings
2-3
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 F. Trim excess fat from short ribs; cut into serving size pieces. Place some of the fat in a heavy skillet & heat until skillet is well greased. Discard any remaining pieces.
  2. Combine flour, salt & pepper in a plastic bag. Place short ribs in bag & shake to coat evenly; reserve any extra flour. Place ribs in skillet & brown slowly on both sides. Transfer to a shallow baking dish, making a single layer.
  3. Top ribs with slices of onion, orange & celery. Toss rhubarb, sugar, reserved flour mixture & cloves together & sprinkle over all. Add water to the baking pan. Cover tightly with foil. Bake 35 minutes or until ribs are tender. Uncover & continue baking 10 minutes longer.
Recipe Notes
  • The original recipe used pork chops but our preference is with pork country style ribs instead.
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Ham & Butternut Squash Pizza

A few years back, Brion and I discovered how good Butternut squash was. I’m not sure why it took so long but since then I’ve tried to make up for lost time. Being a winter squash I had served it with a cranberry stuffing as a side dish that Christmas. This sweet, nutty tasting squash has since then worked it’s way into numerous meals at our house.

The ebook I have on AMAZON right now, includes about 50 recipes in it. One of the recipes that we have enjoyed a lot is this Ham & Butternut Squash Pizza. For anyone who has a problem with yeast, the crust uses baking powder instead. This recipe puts a whole new spin on a traditional ham & pineapple pizza.

Ham & Butternut Squash Pizza
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Caramelized onions & butternut squash on an 'old favorite', ham & pineapple pizza.
Servings
8-10
Servings
8-10
Ham & Butternut Squash Pizza
Yum
Print Recipe
Caramelized onions & butternut squash on an 'old favorite', ham & pineapple pizza.
Servings
8-10
Servings
8-10
Ingredients
Caramelized Onions
Pizza Crust
Servings:
Instructions
Butternut Squash Sauce
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Split butternut squash down the middle & scoop out seeds & fibrous strings. Place the cut side down on baking sheet; roast until it becomes very soft & mushy. Remove from oven; allow to cool then scoop out flesh & place in a food processor. Blend until smooth with milk (or broth), salt & pepper. Adjust if necessary so you end up with a nice 'sauce' for the pizza. Set aside.
Caramelized Onions
  1. Heat oil in skillet until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color.
Pizza Crust
  1. In a medium bowl, measure dry ingredients for pizza crust. Make a well in center & add milk. Stir until dough leaves the sides of the bowl. With buttered hands, gently knead 5-6 times then press into one 14-inch pizza pan.
Pizza Assembly
  1. Spread with 'sauce'; sprinkle with mozzarella ( or nacho) cheese, onion, ham & pineapple. Top with remaining Gorgonzola (or Gouda) cheese. Bake for 20-25 minutes until crust is browned.
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