Sweet Tea Ribs

16 Jun

This rib recipe is based off one from Food Network Magazine. It is unique and very tasty! I usually like my ribs dry rubbed & then with a little saucy finish, so I added some Sweet Baby Ray’s brushed on before serving. Tomorrow is Fathers’ Day and what better way to honor your dad than with these delicious, summery ribs!

Time: 30 min prep, 2 hour cook             Serves: 4-6


  • 2 racks baby back ribs, trimmed of membrane & patted dry
  • 6 bags tea (I used Celestial Seasonings Orange Zinger)
  • sea salt & black pepper, freshly ground
  • 1 orange, juiced & zested
  • 1/4 cup plus 2 tbsp brown sugar

How to make it

  • Empty 3 tea bags into a bowl and combine with brown sugar, salt (about 2 tsp), pepper (about 1/4 tsp) and orange zest. Rub the tea mixture over the ribs and place in a roasting pan. Bring to room temperature.
  • Meanwhile, preheat the oven to 275F. Steep the remaining tea bags in 2 cups of boiling water for about 5 minutes. Discard the bags and stir in the remaining 2 tbsp brown sugar and half of the orange juice. Pour mixture around ribs in the pan and cover with foil. Bake for about 1 1/2 hours, until tender.
  • Remove pan from oven and turn to 450F. Pour cooking liquid into a saucepan and simmer. Baste ribs with liquid and return to oven for about 20-30 minutes, basting occasionally, until they are dark and glazed. Cut into portions and serve. Brush with BBQ sauce if you so choose.
  • Note: These may be easily finished off on the grill for the last step.

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