Smoky Country Ribs
Smoky ribs with Lapsang Souchong
To get the best flavor from country ribs, we used a dry spice rub at the start of cooking, and ended with a barbecue sauce that we allowed to caramelize. The result: AMAZING! For the rub, we used Spice It Up! Ginger, Citrus and Pepper Rub and Lapsang Souchong tea, two very special Spice It Up! ingredients. Our Ginger, Citrus and Pepper Rub alone would be fabulous on pork, chicken or even sauteed vegetables. We then added Lapsang Souchong tea, a black tea with a smoky flavor. The tea leaves were ground into a powder and added to the dry rub to give the ribs that “slow smoked” flavor in a fraction of the time.
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- 3 lbs Country Pork Ribs
- 1 tbls Lapsang Souchong
- 2 tbls Ginger, Citrus and Pepper Rub
- 1 tbls Powdered Garlic
- 2 tbls Brown Sugar
- 1 tea Salt
- 1 bottle Honey Barbecue Sauce
Ingredients
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- Preheat oven to 325. Grind Lasang Souchon tea in a spice mill or with a mortar and pestle. Combine ground tea with Ginger, Citrus and Pepper Rub, garlic, brown sugar and salt. Coat ribs with dry rub. Place in a baking dish in a single layer and cover with foil. Bake for 2 hours. Remove from oven and drain liquids. Coat ribs with barbecue sauce and return to oven, uncovered, for an additional 20-30 minutes. Meat should reach an internal temperature of at least 180 degrees for best flavor.
The last 30 minutes of cooking can be done on the barbecue-low heat and turn often to avoid burning.
If you don't have the tea, you can omit it from the recipe, but it will be lacking in that additional smoky flavor.
