WORLDWIDE SHIPPING - UK FREE DELIVERY OVER £30 - FREE TEA SAMPLES WITH EVERY PURCHASE

Rub my ribs, Jasmine

Jasmine tea makes a fragrant meat rub that beautifully complements ribs.

INGREDIENTS

  • 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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 1 hour, remove and brush the ribs with the honey water.
  6. Bake for another half an hour, brush with honey water and turn the heat up to 190°C (375°F) or gas mark.
  7. Bake for half an hour more, before garnishing with toasted sesame seeds and coriander.