Jasmine tea makes a fragrant meat rub that beautifully complements ribs.
- Rack of ribs, approximately 1.3kg (3lbs)
- 2 teaspoons of InNature Jasmine tea leaves, ground
- 6 cups of boiled water, cooled for a few minutes
- A handful of toasted sesame seeds
- A handful of coriander/cilantro leaves
- 2 tablespoons of salt
- 2 tablespoons of honey dissolved in half the amount of water
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 teaspoon of black pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- Combine the cool water, ground up tea-leaves, salt and sugar in a bowl, letting the mixture sit until it has cooled and the tea has steeped. Make sure the water is on the cool to avoid over steeping and embittering the leaves.
- Put the ribs in a roomy ziplock bag, pour in the mixture and squeeze out the air, sealing and placing in the fridge for two to three hours to marinate.
- Mix the paprika, cumin and pepper in a bowl. Having removed the ribs from their bag, brush with soy sauce before rubbing in the spices.
- Place the ribs in an oven preheated to 170°C (325°F) or gas mark 3. Place a small dish of water in with the ribs to prevent them from drying out.
- Bake for 1 hour, remove and brush the ribs with the honey water.
- Bake for another half an hour, brush with honey water and turn the heat up to 190°C (375°F) or gas mark.
- Bake for half an hour more, before garnishing with toasted sesame seeds and coriander.