Hold on to summer just a little longer with this innovative recipe brought to you by Harney & Sons Fine Teas. We’ll be sharing more wonderful tips and tea knowledge from our wonderful sponsor in the coming months. Stay tuned!

Categories: Savory

Yield: 6 portions

Total Prep Time: 2 hrs 5 minutes

Ingredients:

• Short Ribs:

  • 4 lbs boneless short ribs

  • Boneless and cut to desired thickness around 6-8 oz cuts

• For the Rub:

  • ¼ Cup of (loose) (Harney & Sons) Russian Country Tea (Leaves)

  • 1Tablespoon salt

  • 1 Tablespoon Pepper

• For the Apricot Barbecue Sauce:

  • 1 Tablespoon olive oil

  • ½ of a white onion minced

  • 4 Cloves of garlic minced

  • 2 Cups ketchup

  • ¼ Cup of dijon mustard

  • ½ Cup cider vinegar

  • 2 Cups Harney & Sons Apricot Tea brewed at double strength (Use twice as much tea for the same amount of water)

  • ¼ Cup brown sugar

  • 1Tablespoon molasses

  • 1Teaspoon honey

  • Salt & Pepper to taste

Instructions:

• Preparing the Sauce:

  • In a medium sautee pan, sautee onion and garlic over medium heat.

  • Once translucent, deglaze the pan using the Apricot tea.

  • Add remaining ingredients.

  • Stir and reduce until thick.

• Preparing the Rub:

  • Combine ingredients in a food processor and grind into fine powder.

• Grilling the Ribs:

  • Coat the ribs with your rub and gently work rub in.

  • Over medium heat, grill short ribs for 15-20 minutes, flipping occasionally and searing on all sides.

  • Baste ribs with the Apricot Tea Barbecue Sauce and grill for an additional 2-3 minutes.

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