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Tea-Brined St. Louis Ribs

Brew Time:

minutes

The Southern flavors of Luzianne® Tea and bourbon make a perfect brine for these meaty St. Louis ribs. Cook low and slow in the oven and finish on the grill for that great smoky flavor. You can use this brine for marinating baby back ribs, pork loin or tenderloin, pork chops or chicken.

Ingredients

  • 2 slabs St. Louis-style ribs
  • Barbecue sauce, any kind, for serving

Brine

  • ½ gallon brewed Luzianne® Iced Tea
  • 4 ounces (½ cup plus 2 ½ tablespoons) coarse salt
  • 4 ounces (½ cup) cane syrup (or ½ cup, packed, light brown sugar)
  • 4 ounces (⅔ cup) bourbon whiskey
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano leaves

Rub

  • 2 tablespoons lemon zest
  • 1 tablespoon light brown sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced garlic
  • 2 teaspoons ancho chili powder
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano leaves

Directions

  1. BRINE: Combine 1 cup of brewed tea with salt, cane syrup, bourbon, thyme and oregano in a small saucepan and bring to a simmer over medium heat. Stir until salt is dissolved. Set aside to cool completely, then add remaining tea to mixture. Remove ribs from packaging and rinse with cold water. Transfer to a baking dish or roasting pan and pour brine over ribs, so ribs are submerged. Brine ribs, in refrigerator, for up to 2 hours. When ready, remove from brine and pat dry.
  2. SEASON: Make a rub by combining lemon zest, brown sugar, garlic, chili powder, thyme and oregano in a small bowl and mix well. Sprinkle the rub evenly over ribs and let stand for 15 to 20 minutes at room temperature.
  3. BAKE: Preheat oven to 250℉. Wrap ribs in foil and transfer to a baking pan. Cook ribs for 3 to 3 ½ hours or until tender. Once done, ribs can be grilled or broiled briefly to caramelize them. Serve “dry” or with your favorite barbecue sauce.