Chef Time!

Chef Time!

Wednesday, April 1, 2015

Such A Delicate Dish

I'm about to introduce to you, a very delicate dish that is simple yet given the appearance of great skill. You will amaze your family and friends with these ribs and may even be in demand at many gatherings.







Chinese Tea Smoked Ribs
16 bags black tea leaves (1 ¼ oz.)
1 ½ tsp. fennel seed, crushed
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. black pepper
Non-stick cooking spray
3 lb. pork spareribs, sawed in thirds across bones
½ c. Kikkoman Teriyaki Baste & Glaze
1 tbsp. tomato ketchup
1 clove garlic, minced
1/8 tsp. ground red pepper (cayenne)

Remove tealeaves from bags; combine with fennel, ginger, cloves and black pepper. Thoroughly spray large rack and large shallow baking pan with non-stick cooking spray. Sprinkle tea mixture evenly in pan.
Place rack of ribs, meaty side up, on rack over tea mixture. Cover pan with foil and bake at 350 for 30 minutes.
Meanwhile, combine teriyaki baste & glaze, ketchup, garlic and cayenne pepper; set aside.
Remove ribs from oven; reduce oven temperature to 325. Reserving about 2 tablespoons, brush both sides of ribs with baste & glaze mixture; return to oven and bake, uncovered, 40 minutes.
Brush tops of ribs with reserved baste & glaze mixture and bake 5 minutes longer.



 

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