Grilled Rhubarb BBQ Sauce

**This recipe was featured as part of the 2025 Fired Up Grilling Class**

INGREDIENTS

  • 8-10 rhubarb stalks (enough for ~8 cups when chopped)
  • 1 red onion, sliced into ½ inch whole slices
  • 1 head garlic
  • 1 cup hard cider
  • 1 cup brown sugar
  • ½ cup ketchup
  • ¼ cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili powder
  • 1 tablespoon liquid smoke*
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper

DIRECTIONS

  1. Light one chimney full of charcoal.
  2. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
  3. Clean and oil grilling grate. If using a gas grill, preheat half the grill to high.
  4. Place whole head of garlic over indirect or cool side of the grill.
  5. Place rhubarb and red onion over hot side of grill. Cover and grill for 3-5 minutes.
  6. Flip rhubarb and red onion. Cover and grill an additional 3-5 minutes.
  7. Remove all vegetables from grill and allow to cool for a few minutes.
  8. Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
  9. Pour rhubarb puree into a large pot. Stir in hard cider, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, *liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.
  10. Remove from heat and place in airtight container until ready to use. Can be refrigerated for up to a week prior to use.

*Liquid smoke is only necessary if not using a charcoal grill