American·Main Course
Sweet Tea Baby Back Ribs
A unique take on barbecue where baby back ribs are first oven-roasted, then sliced and simmered in a custom sauce infused with black tea, cider vinegar, and warm spices for flavor that penetrates all the way to the bone.
Prep
20m
Cook
150m
Total
230m
Serves
3
Method
- 01
Preheat oven to 325°F. Place the ribs on a foil-lined pan. Slash the back membrane, then coat the meat side with mustard. Season generously with salt, black pepper, and paprika. Bake in the center of the oven for 1 hour.
Watch · 0:18
- 02
Let the ribs cool completely at room temperature, or preferably refrigerate until chilled to firm up the meat. Once chilled, slice between the 'meat hills' (the bumps between the bones) to separate the rack into individual ribs.
Watch · 2:22
- 03
In a large pan, bring 3 cups of water to a simmer over medium-high heat. Add 6 black tea bags, turn off the heat, and steep for 10–15 minutes. Remove the bags, squeezing out as much liquid as possible.
Watch · 4:59
- 04
Stir in the white sugar, cider vinegar, chili powder, extra paprika, cumin, black pepper, garlic powder, onion powder, and cayenne. Bring the mixture to a simmer over high heat and cook for 3 minutes.
Watch · 6:39
- 05
Reduce heat to low and add the sliced ribs to the sauce. Cover and simmer for 20 minutes, then flip the ribs and simmer covered for another 20 minutes. Finally, uncover and continue simmering for 20–40 minutes, basting occasionally, until the meat is very tender but not falling off the bone.
Watch · 7:21
- 06
Transfer the tender ribs to a plate. Increase the heat to medium-high and reduce the remaining sauce for about 5 minutes until it reaches a syrupy consistency. Return the ribs (and any juices) to the pan to coat them thoroughly in the glaze. Garnish with sliced green onions and serve.
Watch · 6:55
From Chef John
“Valley bone, hill meat.”
“You guys are after all the Uncle Billies of your dried chilies.”
“Life is a compromise.”