Tea-Infused Honey Ribs

Tea-Infused Honey Ribs

These flavorful tea-infused honey ribs are a delightful twist on a classic dish, combining the richness of pork with a sweet and spicy sauce.

Ingredients

• 2 pounds pork ribs
• 1/4 cup mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 cups water
• 2 pieces tea bags
• 1/2 cup sugar
• 1/4 cup vinegar
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 2 pieces green onions

Method

1. Preheat your oven to 325°F (165°C) and line a baking sheet with aluminum foil.
2. Place the ribs on the prepared sheet with the meat side down, making shallow cuts in the membrane.
3. Turn the ribs over so the meat side is facing up and coat with mustard. In a bowl, mix salt, pepper, and paprika, then sprinkle this mixture over the mustard. No need to season the underside.
4. Bake the ribs for one hour. After baking, let them cool for about one hour at room temperature, then wrap and refrigerate for at least one more hour.
5. Once chilled, unwrap the ribs and slice between the bones to create individual pieces.
6. To make the sauce, bring water to a simmer in a saucepan over medium-high heat. Add tea bags and stir gently. Steep for 10 to 15 minutes, then remove the tea bags, squeezing them back into the pan.
7. Mix in sugar, vinegar, chili powder, paprika, cumin, black pepper, garlic powder, onion powder, and cayenne into the tea. Let it simmer for about 3 minutes.
8. Lower the heat, add the ribs to the pan, and brush the tops with the sauce. Cover and simmer gently for about 40 minutes, flipping halfway through.
9. After 40 minutes, uncover the pan, turn the ribs again, and simmer until tender but not falling apart, occasionally basting for an additional 20 to 40 minutes.
10. Once tender, remove the ribs from the pan and set aside. Increase the heat for the sauce to medium-high and stir occasionally until it thickens, around 5 minutes.
11. Return the ribs to the sauce, lower the heat to low, and cook until heated through, basting until the sauce turns syrupy, about 10 minutes. Garnish with sliced green onions before serving.