Oven Barbecued Spareribs With Lapsang Souchong Tea Recipes

CHINESE BISTRO RIBS

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.

OVEN-BAKED CHINESE SPARERIBS

Steps:

• Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
• Add spareribs.
• Marinate overnight, turning several times.
• Line a shallow pan with aluminum foil.
• Preheat oven to 350°.
• Roast spareribs 45 minutes.
• Turn heat to 325°.
• Roast 15 minutes longer.
• When shrinkage occurs, ribs are done.

OVEN-BARBECUED SPARERIBS WITH LAPSANG SOUCHONG TEA RECIPE

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.