You know it’s summer when every time you step outside you smell your neighbors’ grills! But in case the weather is bad or you don’t have a grill of your own, here’s a tasty pork rib recipe that features pine-smoked tea. These ribs are so tender and flavorful, you’ll swear they were cooked over an open grill! ~ Alan
- 2 lbs. Pork ribs
- 7 1/2 t Fire Up the Grill loose tea
- 2 c Water (boiling)
- 1/3 c Sugar
- 2 T Salt
Brew tea for 4 minutes and pour into a large bowl. Add sugar and salt and stir until dissolved. Cut ribs to fit in the bowl; add extra water if need to cover the ribs. Cover the bowl and refrigerate from 4 hours to overnight.
Heat oven to 350 degrees. Remove ribs from brine, but do not rinse. Place ribs in a baking pan. Pour about a quarter inch of the brine into the pan. Throw out the remainder of the brine as it cannot be reused.
Bake uncovered, bone-up for an hour and 10 minutes, turn ribs over, and bake 20 more minutes or until ribs are done. (This will brown the meat without burning it.) Slice and serve.
Make a complimentary smoky gravy for mashed potatoes. After cooking the ribs, pour the drippings and brine from the baking dish into a sauce pan and heat to boiling. Add in 2 or 3 T of flour, whisk immediately, and cook for a minute. Add 1c milk and continue to whisk until thick and bubbly. If it gets too thick, add more milk.