Masala Chai Pork Ribs

• 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.

rub, tea, turbinado sugar, ground black pepper, salt, cinnamon, nutmeg, pork spare ribs, assam tea, turbinado sugar, cardamom pods, ginger, cloves, anise pods, black peppercorns

Taken from food52.com/recipes/20858-masala-chai-pork-ribs (may not work)