Sweet Tea Ribs | Food Wishes
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Hello, this is Chef John from
foodwishes.com
with sweet tea ribs.
That's right. I'm about to spill the tea
on a barbecue sauce that's new to me.
And that would be one that's infused
with tea. And besides that, I'm also
going to show you a cooking method for
finishing the ribs in the sauce so we
can get those flavors going all the way
to the bone. And to get started, we will
transfer a rack of baby back ribs onto a
foil line pan. And we will flip it over
to show you the membrane that covers the
rib bones on the back, which some people
peel off. But I prefer just to slash and
then poke. And by the way, for this
recipe, it really does not matter if you
take it off or not. But I think a little
bit of a poke and slash does help the
flavors get in a little easier. And what
we'll do once that's been accomplished
is flip this back over with the meat
side up. And if there was any bonus meat
flaps attached, we will just unfurl
those before we paint this top surface
with about a tablespoon of mustard. And
that's dealer's choice. I'm using Dijon,
but regular yellow mustard will also
work beautifully. And the reason we're
doing this, besides flavor and moisture,
is that it's going to help the next
ingredient stick, which is going to be a
combination of salt, freshly ground
black pepper, and paprika, which we will
very generously sprinkle over the entire
surface.
And as usual, all the ingredients and
amounts will be on the written recipe.
Oh, and it doesn't matter if you use
smoked paprika or regular paprika.
They're both going to work out the same
in this. So, go ahead and use whatever
you want. I mean, you guys are after all
the Uncle Billies of your dried chilies.
But either way, once that meat is
seasoned, we will transfer it into the
center of a 325°ree oven for exactly 1
hour, at which point it's probably going
to look something like this. And yes, it
does almost look good enough to eat, but
it's not. Although, the tip of that
bonus meat flap might be okay. So, I
pulled that off and had a little chef's
snack. And then what we need to do is
let this cool completely before we cut
it up, which we can do at room temp, but
personally I think it's way way easier
if we refrigerate it until it's nice and
chilled, which really firms up the meat.
It makes for some nice clean cuts. So
that's what I did. And about an hour
later, I pulled it out. And then as far
as where to cut, I want you to remember
this four-word poem, valley bone, hill
meetat. Meaning, wherever there's a
little dip or valley, that's where the
bone is. And where you see the little
bumps or hills, that's where the meat
is, which is where we want to put our
knife. And if you cut down the middle of
those meat hills, you should not be
hitting any bone. And what we'll do is
slice up the whole rack. Oh, by the way,
when you get down to one of the ends,
you're going to see there's more bone
and cartilage involved. So, what we can
do after I trim off the last of that
bonus meat is flip it over, which is
going to let us see those last few
bones. and it might make it a little
easier to see where you can cut through.
But anyway, one way or another, we will
cut those ribs apart and we will set
them aside for a few minutes while we
start to build our barbecue sauce, which
we'll start by adding three cups of cold
fresh water to whatever pan we're going
to cook our ribs in. And what we'll do
is place that over mediumigh heat and
bring it up to a simmer. And then for
each cup of water, I like to add two tea
bags, which means I'm going to be adding
six. And yes, I do like to tie the
strings together to make it a little bit
easier to fish them out. And what we'll
do after giving those a stir is turn off
our heat. And we will let those steep
for anywhere between 10 to 15 minutes.
And as far as what I'm using, I went
with a black tea called constant
comment, which has a little bit of
orange peel and sweet spice in it. And
it is absolutely perfect for this sauce.
And people will constantly comment how
good it is. But having said that, any
black tea will do. And what we'll do
once our timer rings is fish that out
and squeeze out as much liquid as we
can. At which point we can add the rest
of the sauce ingredients. And now we'll
start with a touch of white sugar. And
if you think that's a lot, you should
watch some of our southern friends make
actual sweet tea. All right, that was
nothing. And then to balance that out,
we will also add some cider vinegar,
followed by some chili powder, some
paprika, and again you can use regular
or smoked. We will also want a little
touch of cumin, as well as some freshly
ground black pepper, and then we'll
finish up with some garlic powder, some
onion powder, and last but not least, a
few shakes of cayenne. And what we'll do
is turn our heat back on to high, and
we'll give that a stir. And we'll wait
for things to start to simmer. And once
it does, we will let it simmer for about
3 minutes before we reduce our heat to
low. And we'll go ahead and transfer our
ribs back in. And in case you're
wondering, is it okay to slice the ribs
and finish cooking them in the sauce
like this? Well, no, it is not. At least
according to Grand Champion Pit Masters,
who absolutely hate this technique. But
that's okay because anyone that does it
and tries it absolutely loves it. And
I'm sure you will, too. And then what
we'll do once all our ribs have been
transferred in is we'll give those a
little bit of a basting with our brush,
which is probably unnecessary, but I
feel better if I do it. And then we will
cover this and let it simmer on low for
20 minutes, at which point we'll uncover
it, flip all the ribs over, and repeat
the same step. Oh, and this would be the
perfect time to mention. I hope you do.
But if you just can't bring yourself to
cook your ribs like this, and you've
already perfected your baby back rib
technique, just simply do the sauce part
of this recipe and then finish your ribs
with that. And trust me, you'll be very
happy you did. But anyway, if you are
using this method, once those ribs have
cooked covered on low for about 40
minutes total, we will uncover and we
will flip those ribs over again. And
we'll bump our heat up slightly to
medium low. And then to finish these
off, we will simply keep cooking them
uncovered for another 20, 30, or 40
minutes or whatever it takes for them to
become very tender but not falling off
the bone. And during that time, feel
free to baste and turn and do whatever
you want. And then once we think we're
getting close, we'll start checking with
the tip of a knife. And once they're
done, that should slide in with
virtually no effort. And be careful
you're not poking a bone. Make sure you
get that into the meat so you can tell
what's happening. And obviously, there's
going to be pieces that aren't as thick
and don't have as much meat, which we'll
finish first. And whenever we think a
rib is done, we will transfer that onto
a plate and we'll reserve it until the
rest of the ribs are done. And then as
far as final production goes, once all
our ribs are eventually cooked to our
liking and have been transferred onto a
plate, we will turn our heat up to
medium high and we'll reduce the sauce
for about 5 minutes or until it starts
to thicken up. And don't go anywhere.
Sauces that have this much sugar in it
will burn quickly. So, we want to make
sure we catch it right at this point
where it's reduced down to the point
where it's getting a little bit syrupy.
And once it does, we'll reduce our heat
back down to low and we will transfer
our ribs in along with of course any and
all accumulated juices. All right. If
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
The word 'we' is a first-person plural pronoun used to refer to the speaker and one or more other people collectively. It is used as the subject of a sentence or clause.
A coordinating conjunction used to connect two or more possibilities or alternatives. it indicates that only one of the options is likely, required, or true.
Description
These sweet tea ribs feature a uniquely delicious tea-infused barbecue sauce, and unlike traditional rib preparations these are sliced apart and finished by cooking them in the sauce. This...
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