Chinese Tea Smoked Ribs 1977 Recipes

Steps:

• In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
• Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
• Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
• When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
• Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
• Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
• Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

Steps:

• Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
• Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
• Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
• Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

Steps:

• Combine tea leaves with fennel, ginger, cloves and black pepper.
• Spray a large rack and a shallow pan with cooking spray well.
• Sprinkle tea mixture into the bottom of the pan.
• Place the rack over top of leaves.
• Cut ribs into serving size pieces and place meaty side up onto rack.
• Cover whole pan tightly with foil.
• Place into oven 350 degrees for 40 minutes.
• Now combine the teriyaki, ketchup, garlic, and pepper well.
• Set aside.
• Remove ribs from oven.
• Reduce oven to 325 degrees.
• Brush both sides of ribs with the sauce, saving some for one more baste near end of cooking.
• Bake now uncovered 40 minutes.
• Brush ribs again, and bake the last 10 minutes.
• Serve.

Steps:

• 1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours. 2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet lined with tinfoil; set wire rack on sheet. Place ribs meat side up on rack and cover, with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cooking time.) 3. Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5 to 10 minutes. Flip ribs meat sitJe up and cook until well browned and crispy, 5 to 7 rniautes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with barbecue sauce, if desired. STEP BY STEP: Homemade Indoor Smoker You can crowd ribs or duck into an indoor smoker, but we prefer our roomier makeshift version. Spread tea leaves on a rimmed baking sheet, place a wire cooling rack on top, followed by the ribs or duck and heavy-duty foil. A pizza stone gets the tea smoking quickly.

Steps:

• Rinse beans and soak in warm water to cover, changing water once halfway through soaking, 30 minutes total. Drain beans and finely chop, then stir together with garlic, ginger, and onion in a small bowl.
• Pour boiling water over tea bags and brew 5 minutes (discard bags).
• Pat ribs dry and heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 2 batches, turning over, about 5 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon oil from skillet and reduce heat to moderate. Add black bean mixture and stir-fry 1 minute. Stir in tea, soy sauce, Sherry, vinegar, and syrup, scraping up any brown bits from bottom of skillet. Add ribs to sauce and simmer, covered, stirring occasionally, until meat is tender, about 1 hour. Remove lid and boil, stirring, until almost all of sauce is evaporated and ribs are well glazed, 10 to 15 minutes.
• *Available at Asian markets.