Sweet Tea-Glazed Pork Ribs

These ribs have a double dose of sweet tea: first in the rub and then in a lemony sweet tea glaze applied right before serving. 1 tablespoon tea leaves from 2-3 tea bags, such as Lipton or Luzianne 1 tablespoon sea salt 1 tablespoon brown sugar 1 teaspoon ground black

pepper

¼ teaspoon ground cumin 1 rack of pork ribs

2 cups sweet tea

1 cup sugar

3 garlic cloves, peeled and

smashed

1 lemon, quartered Instructions: Combine the tea leaves, salt, brown sugar, black pepper and cumin in a bowl. Rub that mixture over both sides of the pork ribs and refrigerate uncovered at least 2 hours or overnight. Heat the oven to 275 degrees. While the oven heats, let the ribs come up to room temperature and then bake for 1-2 hours or until the ribs are tender and the internal temperature reaches about 190 degrees. If they start to brown too much before reaching that temperature, cover the ribs with aluminum foil and continue cooking. Meanwhile, prepare the sweet tea glaze by combining the sweet tea, sugar, garlic and lemon quarters in a saucepan. Bring that to a boil and reduce the heat to a medium simmer. Cook until the liquid is reduced to a syrup, about 20 minutes. Strain out the lemon and garlic, reserving the liquid. Let the syrup cool to room temperature before using. When the ribs have finished cooking, let them rest for 15 minutes then slice into individual bones. Toss the ribs and sweet tea syrup together in a bowl and serve immediately. Makes 12 servings Per serving: 388 calories, 21 g fat (7 g saturated fat), 121 mg cholesterol, 536 mg sodium, 18 g carbohydrates, 0 g dietary fiber, 18 g sugar, 31 g protein From Paul Stephen