These BBQ oven ribs are juicy and tender, with a rich, smoky flavor, which is achieved by smoking the ribs over tea leaves in the oven. No grill or wood chips required.
Astoundingly tender and judiciously spicy, these oven barbecued ribs gain a rich, deep smokiness from ground tea leaves and a simple turn in a hot oven, no fancy outdoor equipment or wood chips required. The recommended black tea—lapsang souchong—is smoked over pine leaves and characterized by bold aromas and intense flavor.–Jenny Howard
*HOW TO REMOVE THE MEMBRANE FROM RIBS
To remove the membrane or silver skin from a rib, use the tip of a small knife to loosen a corner and then grab the membrane with a paper towel and slowly pull it off.
Oven Barbecued Ribs
- Quick Glance
- Quick Glance
- 30 M
- 11 H
- Serves 4 to 5
Special Equipment: Baking stone or cast-iron skillet
IngredientsEmail Grocery List
**What You Need to Know About Lapsang Souchong Tea Leaves
- Lapsang Souchong tea leaves are relatively easy to find and it’s unquestionably worth seeking out for the most successful, delectable results.
Recipe Testers Reviews
These ribs are delicious! They’re tender, juicy, and have a wonderful light smoked flavor. They smell so good as they are cooking. Our mouths were watering and we couldn't wait to taste them. They didn’t disappoint. When I asked my usual question, "Are these a make-again?", I was told, "Yes. And often."
Although you need to start these ribs the night before and plan about 3 hours for the freezing and cooking time the next day, they’re easy to make and don’t require much hands-on time. I did find the rimmed baking sheet a chore to clean. Next time, I’ll line my pan with aluminum foil, shiny side down for ease of cooking.
After adding the apple juice, I roasted the meat for 1 hour. At that point it was tender and falling off the bone. I broiled them, bone side up for 5 minutes and meat side up for 4 minutes.
Not my cup of tea! Pun intended. Loved the process, especially the slathering of the sauce on the meaty ribs pre-cooking, and the alternative smoking method. I own a smoking gun and a real smoker but it’s great to have an alternative to share recipes with those who don’t have smokers or for when the weather isn’t cooperating with your cooking plans.
If you can get past the greasy ugly baking sheet and rack you have to wash at the end of the process, and if you like the flavor of Lapsang Souchong tea, and love fall-off-the-bone BBQ ribs, this recipe is for you! My husband and daughter really loved these!
Loved the crispy yet meaty edges and the fact that the rub wasn’t very sweet. I would definitely make these again using a different tea or even cutting back to 10 g. and better protecting my pan for clean-up.