Chinese Tea Smoked Ribs 1977

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READY IN: 1hr 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    tablespoons loose black tea leaves (17 bags)
  • 1 12
    teaspoons fennel seeds, crushed
  • 12
    teaspoon ground ginger
  • 14
    teaspoon ground cloves
  • 12
    teaspoon black pepper
  • 3
    lbs pork spareribs, cut into thirds across the bones
  • 12
    cup kikkoman baste and glaze teriyaki sauce
  • 1
    tablespoon tomato ketchup
  • 1
    clove minced garlic
  • 14
    teaspoon cayenne ground red pepper
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DIRECTIONS

  • Combine tea leaves with fennel, ginger, cloves and black pepper.
  • Spray a large rack and a shallow pan with cooking spray well.
  • Sprinkle tea mixture into the bottom of the pan.
  • Place the rack over top of leaves.
  • Cut ribs into serving size pieces and place meaty side up onto rack.
  • Cover whole pan tightly with foil.
  • Place into oven 350 degrees for 40 minutes.
  • Now combine the teriyaki, ketchup, garlic, and pepper well.
  • Set aside.
  • Remove ribs from oven.
  • Reduce oven to 325 degrees.
  • Brush both sides of ribs with the sauce, saving some for one more baste near end of cooking.
  • Bake now uncovered 40 minutes.
  • Brush ribs again, and bake the last 10 minutes.
  • Serve.
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