BABY BACK RIBS with HOJICHA CHERRY BBQ SAUCE
Nothing says summer like a good old fashioned barbeque. Here's a fun alternative to your favorite BBQ sauce with the addition of our Hojicha tea and summer's favorite fruit - cherries!
To begin, make a slightly stronger brew of our Hojicha tea by steeping 3 tsp in 12 oz of water. Strain the tea leaves, reserving the liquid.
for Hojicha cherry bbq sauce
6 oz of brewed Hojicha tea
1 cup ketchup
1/2 cup light brown sugar
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
6 cherries, pitted and chopped
1/2 tsp ground allspice
1/2 tsp ground mustard
1/4 tsp black pepper
Heat all the ingredients over medium-low until thickened, about 15-20 minutes. Remove from heat and allow to cool completely. Transfer to a blender or food processor and pulse until cherries are thoroughly incorporated into the sauce.
for baby back ribs
2 racks (or about 2 1/2 lbs of pork baby back ribs)
12 oz Deschutes Black Butte Porter (or other dark beer)
6 oz of brewed Hojicha tea
Heat the oven to 325 degrees. Cover a deep roasting pan with foil. Remove the membrane from the ribs if still intact and place them into the pan, meat side down. Pour the beer and tea over the ribs until just covered, adding more water if necessary. Cover the pan with foil and cook for 2 hours. The ribs will be tender but the meat still holds to the bone.
Drain the cooked ribs.Turn the ribs over so they are meat side up. Brush liberally with the bbq sauce, reserving some for dipping. Turn up the oven to 425 and cook the ribs for 25 minutes longer or until sticky and glazed. Serve with the remaining bbq sauce. Our favorite way to enjoy these is with a cup of iced Hojicha tea!
Recipe development and photos by Folk Creates.