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)
- 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.