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
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)
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
Salt & Pepper to taste
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.
Whether you take milk in your tea or not, discover the history of milky tea and learn about the long-standing debate of whether milk goes in the cup first or tea does. Read about milk teas around the world and discover recipes.