Thanks to the rub we’ll concoct, these ribs will be sweet and savory on the outside and juicy on the inside. Our Summer Breakfast tea imparts herbal and floral notes as well as a hint of citrusy grapefruit; the brown sugar will begin to caramelize with cooking, giving the meat a succulent sweetness. You won’t need to add sauce to this one!
To complete your meal, whip up a cold soup, a batch of tea-infused quinoa, or some roasted pear bruschetta.
Summer Sweet Tea Rib Rub
- 1 pound country style boneless pork ribs
- 1/4 cup Summer Breakfast tea leaves
- 1 teaspoon freshly ground black pepper
- 1/4 cup brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- sea salt
In a spice grinder or blender, process tea until it becomes a powder. In a bowl, mix together powdered tea, pepper, brown sugar, onion powder, and garlic powder.
Rinse ribs and use a paper towel to pat them dry; place in a shallow baking dish or large airtight container. Coat the ribs all over with rub mixture, giving them a little massage to get it all in there. Use plastic wrap or a lid to seal ribs, then put into the fridge for 6-8 hours or overnight.
To cook ribs, preheat your grill. Remove ribs from fridge and place on a large sheet of aluminum foil, making sure to leave about one inch of space between each rib. Sprinkle with sea salt, to taste. Cover with another sheet of foil and fold edges together to form a sealed packet.
Place packet on grill and cook at medium temperature for about 20-30 minutes or until ribs are cooked through and lightly caramelized. Remove from grill and allow to rest for 5-10 minutes before serving.
All photos courtesy of author.