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Cooking With Tea: Tea rub and BBQ sauce

by Emeric Harney June 29, 2017 2 min read

Cooking With Tea: Tea rub and BBQ sauce

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

Serves 5-6


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


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.


Emeric Harney
Emeric Harney

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