The days are getting longer which means that barbecue season is upon us! Each year grill-masters around the country are making their mark on barbecue sauces, and while we are more often tea masters, we thought we'd share a new favorite recipe of ours! No smoker? No Problem! We used a Russian Country to infuse a smoky flavor into the meat and brought a nice sweet twist to a traditional BBQ sauce with our Apricot Tea. Test it out this Independence Day!

Prep Time - 60 minutes

Ingredients

Short Ribs:

• 4 lbs boneless short ribs
• Boneless and cut to desired thickness around 6-8 oz cuts

For the Rub:

 

• ¼ Cup of (loose) (Harney & Sons) Russian Country Tea (Leaves)
• 1Tablespoon salt
• 1 Tablespoon Pepper

For the Apricot Barbecue Sauce:

• 1 Tablespoon olive oil
• ½ of a white onion minced
• 4 Cloves of garlic minced
• 2 Cups ketchup
• ¼ Cup of dijon mustard
• ½ Cup cider vinegar
• 2 Cups Harney & Sons Apricot Tea brewed at double strength (Use twice as much tea for the same amount of water)
• ¼ Cup brown sugar
• 1Tablespoon molasses
• 1Teaspoon honey
• Salt & Pepper to taste

Instructions

Preparing the Sauce:

• In a medium sautee pan, sautee onion and garlic over medium heat.
• Once translucent, deglaze the pan using the Apricot tea.
• Add remaining ingredients.
• Stir and reduce until thick.

Preparing the Rub:

• Combine ingredients in a food processor and grind into fine powder.

Grilling the Ribs:

• Coat the ribs with your rub and gently work rub in.
• Over medium heat, grill short ribs for 15-20 minutes, flipping occasionally and searing on all sides.
• Baste ribs with the Apricot Tea Barbecue Sauce and grill for an additional 2-3 minutes.