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Juicy Tea-Glazed Ribs Recipe!

 


Calling all tea-obsessed carnivores! Fall is upon us and everyone seems eager to get back to the kitchen. If you're looking for a cozy, low-maintenance dinner option and have a soft spot for complex flavor and a lush, fatty mouthfeel, follow me to tastytown.

I wrote and tested this succulent rib recipe for you, and my friends and family can testify to its deliciousness. Enjoy, and feel free let me know what creative tweaks you made in your own experiments!

*     *     *     *     *

 Tea-Glazed Juicy Ribs (makes 4 servings)     
      Active cooking time: 40 minutes, Passive cooking time: 2 hours
  • 1 3/4 cups water
  • 1 cup apple cider vinegar
  • 1 cup packed dark brown sugar
  • 1 tablespoon Dijon mustard
  • 4 oz. tomato paste
  • 1/2 cup loose smoked tea (we used our Clockmaker's Blend)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3.4 to 4 pounds of pork baby back ribs

Directions

  1.  Stir together all ingredients, aside from the ribs, in a medium saucepan. Bring slowly to a boil, then turn down to medium-low heat and allow to simmer for half an hour or until sauce thickens enough to thinly coat a wooden spoon. Pour sauce through a sieve to strain out tea leaves and set aside.
  2. Preheat oven to 300°F. Line a large casserole or baking sheet with foil, leaving enough to hang over the edge about an inch.
  3. Place rib racks on foil and brush with sauce until the meat is fully covered with a thin layer of sauce. Cover with second layer of foil and crimp the foil sheets together to enclose the ribs in a packet.
  4. Bake for two hours, then remove from oven and drain excess juices (save juices for other delicious projects like cooking rice, thinning sauces or a soup flavor boost). Preheat broiler and remove top foil layer.
  5. Brush glaze generously to cover ribs and place under broiler for 10 minutes. Flip the ribs, coat the other side with glaze and broil for another 10 minutes. Rest 15 minutes and serve with excess glaze drizzled over.


 Did you try this recipe? Did you like it? What did you adjust? What kind of tea did you use? Drop a comment below to let me know what you think and what other tea-infused recipes you'd like to see!

xoxo,
Friday
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Comments

  1. Life Hacker ProJune 9, 2021 at 9:36 AM


    Salmon Recipes || Go Wild for Salmon || Online Food Magazine
    The fish cook has a few assortments of Salmon Recipes accessible. The salmon we eat might be homestead raised or wild. Practically all the Atlantic salmon accessible to purchase is cultivated. The different types of Pacific salmon (chinook, sockeye, mate, pink, and coho) are collected from normal wild fisheries.

    ReplyDelete
  2. mosantravelJune 11, 2021 at 10:12 AM

    This comment has been removed by the author.

    ReplyDelete
  3. mosantravelJune 11, 2021 at 10:48 AM

    Order your favourite food here. Fast delivery, deals & discounts and the best choice of restaurants. Order now! Delicious meals delivered fresh to your door. Browse our menu & order online! Order In 4 Easy Steps. Enjoy Healthy meals. Hot Meals Delivered Fast.
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    1. mosantravelJune 11, 2021 at 10:51 AM

      Order your favourite food here. Fast delivery, deals & discounts and the best choice of restaurants. Order now! Delicious meals delivered fresh to your door. Browse our menu & order online! Order In 4 Easy Steps. Enjoy Healthy meals. Hot Meals Delivered Fast.Read more

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  4. Digital DreamsJune 12, 2021 at 8:14 AM

    nice & tasty food

    ReplyDelete

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