Sweet Tea Glazed Pork Ribs with Potato and Lemon Salad
Votes: 3
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The pork ribs are juicy, with a rich, vibrant flavor. The sweet tea glaze enhances the flavor of the meat and makes it even more appetizing with a beautiful brown crust. The potato-lemon salad is delicate, fresh, and light, a perfect complement to the roasted pork ribs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 sections of baby pork spare ribs (about 900 g)
- 6 bags of black tea
- 1/4 tbsp. + 2 tbsp. l. brown sugar
- 1 orange
- 900 g peeled and cut potatoes
- 1/2 cup mayonnaise
- 1 tbsp chopped parsley
- 1 lemon
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Recipes with similar ingredients: pork, potato, black tea, brown sugar, Orange zest, lemon juice, parsley
Cooking the dish according to the recipe:
- Place the tea from three tea bags in a bowl and mix it with 1/4 cup brown sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Finely grate the orange zest. Pat the ribs dry and remove the membrane from the bottom.
Rub the ribs with the tea mixture; place on a baking sheet, meat side up, and let sit at room temperature for 20 minutes. - Preheat oven to 135⁰C.
Steep the remaining 3 tea bags in 2 cups of boiling water for 5 minutes. Remove the bags and add the remaining 2 tablespoons of brown sugar and the juice of half an orange. Pour the mixture into the baking dish around the ribs.
Cover with foil and bake for 1 hour 30 minutes, until cooked through. - Meanwhile, place the potatoes in a saucepan with salted water; bring to a boil and cook for 5 minutes, until tender. Drain and cool slightly.
Combine mayonnaise and parsley in a large bowl. Finely grate the zest of half a lemon; add the juice of half a lemon. Place the potatoes in the bowl and add 1.5 teaspoons of salt and pepper to taste; refrigerate the potato salad. - Remove the ribs from the oven and increase the temperature to 230°C. Pour the cooking liquid into a saucepan and bring to a boil over medium heat.
Pour the glaze over the ribs, return to the oven, and cook for 20-30 minutes, uncovered, basting occasionally, until the ribs are dark and glazed. When the remaining liquid in the pan has reached the consistency of syrup, add lemon juice to taste. Brush the ribs with the glaze. - Cut the ribs into pieces and serve with potato salad.
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