Cooking with Tea, Tea Rub and BBQ Sauce
Hold on to summer just a little longer with this innovative recipe brought to you by Harney & Sons Fine Teas. We’ll be sharing more wonderful tips and tea knowledge from our wonderful sponsor in the coming months. Stay tuned!
Categories: Savory
Yield: 6 portions
Total Prep Time: 2 hrs 5 minutes
Ingredients:
Short Ribs:
4 lbs boneless short ribs
Boneless and cut to desired thickness around 6-8 oz cuts
For the Rub:
¼ Cup of (loose) (Harney & Sons) Russian Country Tea (Leaves)
1Tablespoon salt
1 Tablespoon Pepper
For the Apricot Barbecue Sauce:
1 Tablespoon olive oil
½ of a white onion minced
4 Cloves of garlic minced
2 Cups ketchup
¼ Cup of dijon mustard
½ Cup cider vinegar
2 Cups Harney & Sons Apricot Tea brewed at double strength (Use twice as much tea for the same amount of water)
¼ Cup brown sugar
1Tablespoon molasses
1Teaspoon honey
Salt & Pepper to taste
Instructions:
Preparing the Sauce:
In a medium sautee pan, sautee onion and garlic over medium heat.
Once translucent, deglaze the pan using the Apricot tea.
Add remaining ingredients.
Stir and reduce until thick.
Preparing the Rub:
Combine ingredients in a food processor and grind into fine powder.
Grilling the Ribs:
Coat the ribs with your rub and gently work rub in.
Over medium heat, grill short ribs for 15-20 minutes, flipping occasionally and searing on all sides.
Baste ribs with the Apricot Tea Barbecue Sauce and grill for an additional 2-3 minutes.
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