Sweet Tea Ribs | Food Wishes

[Music]

Hello, this is Chef John from foodwishes.com with sweet tea ribs.

That's right. I'm about to spill the tea on a barbecue sauce that's new to me.

And that would be one that's infused with tea. And besides that, I'm also going to show you a cooking method for finishing the ribs in the sauce so we can get those flavors going all the way to the bone. And to get started, we will transfer a rack of baby back ribs onto a foil line pan. And we will flip it over to show you the membrane that covers the rib bones on the back, which some people peel off.

But I prefer just to slash and then poke. And by the way, for this recipe,

it really does not matter if you take it off or not. But I think a little bit of a poke and slash does help the flavors get in a little easier. And what we'll do once that's been accomplished is flip this back over with the meat side up. And if there was any bonus meat flaps attached, we will just unfurl those before we paint this top surface with about a tablespoon of mustard. And that's dealer's choice. I'm using Dijon, but regular yellow mustard will also work beautifully.

And the reason we're doing this, besides flavor and moisture,

is that it's going to help the next ingredient stick, which is going to be a combination of salt, freshly ground black pepper, and paprika, which we will very generously sprinkle over the entire surface.

And as usual, all the ingredients and amounts will be on the written recipe.