Masala Chai Pork Ribs Recipe

Name: Masala Chai Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rub; 2 tablespoons (or content of 4 tea bags) Assam tea, or any similar strong malty black tea, such as Irish breakfast or Scottish breakfast; 1/4 cup turbinado sugar; 1 teaspoon ground black pepper; 2 teaspoons salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; For the ribs; 2 pounds pork spare ribs; 2 tablespoons Assam tea (or 4 tea bags); 1/3 cup turbinado sugar; 12 whole cardamom pods; 1 to 2 ounces ginger, shaved or cut into small pieces; 16 cloves; 2 star anise pods; 1 teaspoon black peppercorns

Servings: persons

For the rub
2 tablespoons (or content of 4 tea bags) Assam tea, or any similar strong malty black tea, such as Irish breakfast or Scottish breakfast
1/4 cup turbinado sugar
1 teaspoon ground black pepper
2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the ribs
2 pounds pork spare ribs
2 tablespoons Assam tea (or 4 tea bags)
1/3 cup turbinado sugar
12 whole cardamom pods
1 to 2 ounces ginger, shaved or cut into small pieces
16 cloves
2 star anise pods
1 teaspoon black peppercorns

1
Prepare the rub. In a small bowl, mix all ingredients. Rub the ribs all over with the spice rub. Wrap the ribs in plastic wrap and put them into the fridge to sit overnight.
2
Preheat the oven to 250F. Steep the tea in 4 cups of boiling water for 5 to 6 minutes, until very dark and strong. Discard the tea leaves (or bags) and stir in the brown sugar. Add all other ingredients. Pour the mixture around the ribs in the pan. Cover with lid and roast until tender, about 4 hours.
3
Remove the ribs from the oven and preheat the broiler.
4
Strain the cooking liquid into a saucepan and skim off all the fat. Bring to a boil over high heat. Reduce the heat to medium and simmer until reduced to thick syrup.
5
Arrange the ribs on a rack. Glaze the upper side of the ribs with the syrup, and place under the broiler for about 5 to 7 minutes, until the glaze starts to bubble. (Because of the rub, the ribs will already be almost black, and with the glaze they will become like black lacquer, so keep an eye on them while under the broiler; there will be a fine line between black lacquer and burnt syrup.)
6
Remove the ribs from the oven, let them rest for a couple of minutes, and then serve.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the rub, 2 tablespoons (or content of 4 tea bags) Assam tea, or any similar strong malty black tea, such as Irish breakfast or Scottish breakfast, 1/4 cup turbinado sugar, 1 teaspoon ground black pepper, and more.

Yes, Masala Chai Pork Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Masala Chai Pork Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions