Smoky Country Ribs
  • 3lbs Country Pork Ribs
  • 1tbls Lapsang Souchong
  • 2tbls Ginger, Citrus and Pepper Rub
  • 1tbls Powdered Garlic
  • 2tbls Brown Sugar
  • 1tea Salt
  • 1bottle Honey Barbecue Sauce
  1. 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.
Recipe Notes

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.