Best Oven Barbecued Spareribs With Lapsang Souchong Tea Recipes

OVEN-BARBECUED SPARERIBS

Oven-Barbecued Spareribs image

ONE of my family's favorites, this dish is often at the heart of our special meals. All our married children live nearby, so we have family gatherings often. Whenever I prepare these spareribs, I need a large quantity - most everyone asks for seconds. -LaVerna Mjones, Moorhead, Minnesota

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 6

Ingredients

6 pounds pork spareribs
3 cups ketchup
1-1/2 cups packed brown sugar
3/4 cup chopped onion
1 teaspoon garlic powder
4 to 5 teaspoons Liquid Smoke, optional

Steps:

Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a large saucepan, combine the remaining ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally. Drain ribs; pour sauce over all. , Cover and bake for 30-40 minutes or until tender. Uncover; bake 30 minutes longer, basting several times with sauce.

Nutrition Facts : Calories 884 calories, Fat 48g fat (18g saturated fat), Cholesterol 191mg cholesterol, Sodium 1231mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 48g protein.

LAPSANG SOUCHONG TEA STEAMED CLAMS

Lapsang Souchong Tea Steamed Clams image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h15m

Yield 6 to 8 portions

Number Of Ingredients 13

Ingredients

1 gallon water
1 tablespoon sea or kosher salt
3 bay leaves
2 carrots, peeled and cut into 1/2-inch semi-circles
2 celery ribs, cut into 1/2-inch lengths
4 stalks lemongrass, bottom white part only, roughly chopped
1 large onion, quartered and halved
1 (2-inch) piece ginger, grated
1 lemon, quartered
1 lime, quartered
1 orange, quartered
6 individual bags Lapsang Souchong tea or 2 ounces whole leaves
4 pounds fresh clams in bags, (recommended: littleneck or cherrystone)

Steps:

In a 2 to 3 gallon stock pot, over medium-high heat, add the water, salt, bay leaves, carrots, celery, lemongrass and onion. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes. Once the vegetables have softened slightly, add the ginger, fruits, and tea. Allow the flavors to blend for 10 minutes, then add the bagged clams. Cook until the clams have opened about 10 to 14 minutes. Remove the clam bags from the water, and put them into a colander. Open the bags, drain and serve.

OVEN-BARBECUED SPARERIBS WITH LAPSANG SOUCHONG TEA RECIPE

Oven-Barbecued Spareribs with Lapsang Souchong Tea Recipe image

Provided by á-896

Number Of Ingredients 15

Ingredients

Rub
6 tablespoons mustard (yellow)
2 tablespoons ketchup
3 medium cloves garlic, minced or pressed through
garlic press (about 1 tablespoon)
2 teaspoons ground black pepper
1 tablespoon sweet paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoons kosher salt
3 tablespoons brown sugar
Ribs
2 racks St. Louis-style spareribs, 2 1/2 to 3 pounds each, trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half
1/4 cup Lapsang Souchong tea leaves (finely ground)-from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)
1/2 cup apple juice

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.