Sweet Tea Ribs Recipe

Name: Sweet Tea Ribs
Prep time: 30 min
Cook time: 140 min
Total time: 300 min
Yield: 4
Ingredients: 1 full rack baby back ribs; 1 tablespoon mustard; 1 tablespoon kosher salt (or 1 teaspoon per pound of meat); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 3 cups water; 6 black tea bags (such as Constant Comment®; 1/2 cup white sugar; 1/4 cup apple cider vinegar; 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; pinch cayenne pepper; 1 tablespoon sliced green onion

Cook Time: 140 minutes

Ingredients:

Ribs: 1 full rack baby back ribs (about 3 pounds)
1 tablespoon mustard
1 tablespoon kosher salt (1 teaspoon per pound of meat)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Sauce: 3 cups water
6 black tea bags (e.g., Constant Comment)
1/2 cup white sugar
1/4 cup apple cider vinegar
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch cayenne pepper
Garnish: 1 tablespoon sliced green onion

Directions:

1. Preheat the oven to 325F (165C). Line a sheet pan with foil.

2. For the ribs, place them on the prepared pan, meat side down. Use a sharp knife to make a few slashes and puncture marks into the membrane covering the ribs. Turn the rack over, meat side up, and evenly coat the surface with mustard.

3. In a small bowl, combine salt, pepper, and paprika. Sprinkle the mixture evenly over the mustard. Do not season the underside of the rack.

4. Bake the ribs in the preheated oven for 1 hour. Once done, remove them from the oven and let them cool completely on the counter, about 1 hour.

5. Wrap the ribs in foil and refrigerate until thoroughly chilled, approximately 1 hour.

6. Unwrap the ribs and slice between each bone to separate them into individual pieces.

7. For the sauce, pour water into a pan and bring it to a simmer over medium-high heat. Add the tea bags and stir the water. Turn off the heat and let the tea steep for 10 to 15 minutes.

8. Remove the tea bags, squeezing any liquid back into the pan. Add sugar, vinegar, chili powder, paprika, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine.

9. Bring the sauce to a simmer and cook for about 3 minutes. Reduce the heat to low, then add the ribs, placing them on their sides so they fit compactly together. Baste or brush the tops with sauce, cover, and simmer gently for about 40 minutes, turning the ribs halfway through cooking.

10. Uncover the pan, increase the heat to medium-low, and turn the ribs again. Continue to simmer until the meat is very tender but not yet falling off the bone, basting and turning the ribs occasionally. This will take an additional 20 to 40 minutes.

11. Once the ribs are tender, remove them from the sauce and set them aside. Increase the heat to medium-high, and cook the sauce, stirring occasionally, until it begins to thicken, about 5 minutes.

12. Return the ribs to the sauce, reduce the heat to low, and cook for 10 more minutes, basting occasionally until the ribs are heated through and the sauce is syrupy.

13. Sprinkle with sliced green onions before serving. Enjoy!

Nutrition Facts (per serving):

Calories: 365
Total Fat: 18g (22% Daily Value)
Saturated Fat: 6g (31% Daily Value)
Cholesterol: 66mg (22% Daily Value)
Sodium: 1234mg (54% Daily Value)
Total Carbohydrates: 33g (12% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Total Sugars: 29g
Protein: 19g (38% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 66mg (5% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 308mg (7% Daily Value)

The Story Behind Sweet Tea Ribs

Sweet Tea Ribs are a modern twist on traditional Southern barbecue, blending two beloved Southern staples: slow-cooked pork ribs and sweet iced tea. The origins of this dish are deeply rooted in the American South, where tea has been a household beverage since the 18th century and barbecue has been a culinary cornerstone for generations. By infusing a rich barbecue sauce with black tea and sugar, this recipe elevates a classic comfort food into a unique, flavor-packed experience that showcases Southern ingenuity.

Regional Characteristics

This dish is especially popular in the Southeastern United States, particularly in states like Georgia, South Carolina, and North Carolina. Each region has its own barbecue traditions, ranging from vinegar-based sauces in North Carolina to tomato-heavy sauces in South Carolina. Sweet Tea Ribs, however, are uniquely Southern because they incorporate the sweetness and subtle tannins of black tea, creating a sauce that is both aromatic and deeply savory. The result is tender, juicy ribs with a slightly caramelized glaze that reflects the rich culinary heritage of the region.

How It Differs from Similar Dishes

While traditional barbecue ribs often rely on dry rubs or smoky sauces, Sweet Tea Ribs stand out due to their tea-infused sauce. Unlike classic BBQ, which may use molasses, ketchup, or mustard-based sauces, this recipe balances sweetness, acidity, and spice with the subtle bitterness of brewed black tea. This creates a complex flavor profile that is lighter than some heavy barbecue sauces but richer than simple honey-glazed ribs. Additionally, the technique of simmering the ribs in the sweet tea sauce ensures that the flavor penetrates the meat all the way to the bone, unlike surface-only glazing methods.

Typical Serving Occasions

Sweet Tea Ribs are often served at family gatherings, backyard barbecues, and Southern-inspired dinner parties. They pair beautifully with classic sides such as potato salad, coleslaw, cornbread, and baked beans. While traditionally enjoyed in a casual, home-style setting, these ribs have also found their way onto restaurant menus, especially in establishments focusing on innovative Southern cuisine. They are ideal for both weekend celebrations and special occasions, where the combination of tender meat and sweet, aromatic sauce becomes a centerpiece of the meal.

Interesting Facts

The use of tea in cooking meat is not just for flavorit can also tenderize the meat due to the natural tannins present in black tea.
Sweet Tea Ribs are a reflection of Southern hospitality, where meals are designed to be shared and savored slowly.
Incorporating tea into barbecue is a relatively recent innovation, blending the regions iconic drink with its culinary traditions.
This recipe demonstrates how fusion techniques can transform a familiar dish, making it distinct without losing its regional roots.
The dishs popularity has grown through social media and food blogs, making it a modern Southern classic with a twist.

FAQ about Sweet Tea Ribs Recipe

Leftover Sweet Tea Ribs should be stored in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, place the ribs in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Yes, you can freeze Sweet Tea Ribs. After cooking and cooling, wrap the ribs tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven as usual.

Yes, you can prepare the ribs ahead of time. After baking and cooling the ribs, you can refrigerate them for up to 24 hours. When ready to serve, simply follow the steps for making the sauce and simmer the ribs in it until heated through and tender.

Sweet Tea Ribs are best served with a side of vegetables, potato salad, or coleslaw. You can also garnish the ribs with sliced green onions for extra flavor and a pop of color.

For the best results, use black tea bags such as Constant Comment® or another strong black tea. The tea adds depth and flavor to the sauce, which is key to the ribs' distinctive taste.

Yes, you can adjust the spice level of the sauce. If you prefer a milder sauce, reduce the amount of cayenne pepper and chili powder. For more heat, feel free to increase the cayenne or add some hot sauce to taste.

While this recipe uses baby back ribs, you can substitute with spare ribs or St. Louis-style ribs. Just note that the cooking time may vary slightly depending on the size and thickness of the ribs.

The ribs are done when the meat is tender but not falling off the bone. You can test by inserting a fork into the meat; it should be tender and pull away easily without being too mushy. If necessary, continue simmering the ribs in the sauce until they reach the desired level of tenderness.

Comments

Lisa Carter

02/28/2024 12:26:25 AM

I have been a fan of Chef John since the beginning, and I have to say, these ribs are truly exceptional. By simply following the directions and not rushing, you can achieve perfection. As someone who usually prefers BBQ, I was pleasantly surprised that these ribs are just as good in half the time. I decided to use regular black tea for the recipe, and the sauce turned out to be something truly indescribable. I prepared the ribs in the oven the day before, and the total time from start to finish on the day of the meal was only 70 minutes. I paired the ribs with Chef John's amazing potato salad, and now this recipe will definitely be a regular in my rotation when I don't feel like smoking ribs outside.