Best 2 Sweet Tea Ribs With Lemony Potato Salad Recipes
Indulge in a delightful culinary journey with our tantalizing Sweet Tea Ribs paired with a refreshing Lemony Potato Salad. These recipes, brimming with Southern charm, promise a symphony of flavors that will tantalize your taste buds. The Sweet Tea Ribs, basking in a sweet and tangy marinade infused with aromatic spices, offer a fall-off-the-bone tenderness that harmonizes perfectly with their irresistible glaze. Accompanying this savory delight is the Lemony Potato Salad, a vibrant medley of tender potatoes, crisp celery, red onion, and fresh herbs, all tossed in a zesty lemon dressing. Get ready to embark on a flavor adventure that will leave you craving more.
Let's cook with our recipes!
SWEET TEA RIBS WITH LEMONY POTATO SALAD
As seen in Food Network Magazine. The glaze is absolutely amazing - nice and citrusy with the tea shining through, and the lemon in the potato salad ties the whole dish together.
Provided by Columbus Foodie
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the contents of 3 tea bags with 1/4 cup brown sugar, 2 teaspoons salt, 1/4 teaspoons pepper and the zest of one orange in a bowl. Rub the tea mixture over both sides of the ribs, which have been pat dry and from which you've removed the tough membrane from the underside. Place the ribs in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
- Preheat the oven to 275°F Steep the remaining 3 tea bags in 2 cups of boiling water which have been poured into a cup, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover tightly with foil and roast in the center of the oven until tender, about 90 minutes.
- Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 10 minutes. Do not overcook. Drain and lay out on a cookie sheet to cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon, and the juice of the lemon half. Fold in the potatoes and add 1 1/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
- Remove the ribs from the oven and increase the temperature to 450°F Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
- When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Glaze will thicken as it cools. Cut the racks into pieces and serve with the potato salad.
SWEET TEA BABY BACK RIBS
Make and share this Sweet Tea Baby Back Ribs recipe from Food.com.
Provided by Food.com
Categories Meat
Time P1DT2h
Yield 2 slabs
Number Of Ingredients 15
Steps:
- Heat tea in a sauce pan over medium heat. Add sugar and remaining brine ingredients. Heat through, stirring occasionally until sugar dissolves in tea. Pour brine into large bowl. Cool and refrigerate for 4 hours.
- Cut each rib in half and add to brine. Place in the fridge for 18 to 24 hours. Remove ribs from brine and pat dry. Place bone side on a cutting board and rub with rib spice. Turn rib over and rub other side with rib spice.
- Prep your grill for indirect grilling by placing coals on only one side of the grill. Cook over indirect heat (250 to 300 degrees temperature) for about 2 hours, turning often and checking flame for any small flare ups.
- Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.
Nutrition Facts : Calories 3681, Fat 191.5, SaturatedFat 69, Cholesterol 737.5, Sodium 29342.3, Carbohydrate 290.8, Fiber 8.3, Sugar 223.1, Protein 214.8
Tips:
- Choose the right ribs: Baby back ribs or spare ribs are ideal for this recipe. Baby back ribs are leaner and cook faster, while spare ribs have more meat and a richer flavor.
- Prepare the ribs properly: Remove the membrane from the back of the ribs to allow the rub to penetrate the meat better. You can also trim excess fat if desired.
- Use a flavorful rub: The rub is what gives the ribs their delicious flavor, so be generous with it. A combination of brown sugar, paprika, garlic powder, onion powder, cumin, and chili powder works well.
- Cook the ribs slowly and low: This allows the meat to become tender and fall off the bone. Cook the ribs in a preheated oven at 225°F (107°C) for 2-3 hours, or until the meat is cooked through.
- Make the lemony potato salad while the ribs are cooking: This is a simple and refreshing side dish that pairs perfectly with the ribs. Boil potatoes until tender, then toss them with a dressing made with mayonnaise, celery, onion, and lemon juice.
Conclusion:
Sweet tea ribs with lemony potato salad is a delicious and easy-to-make meal that is perfect for any occasion. The ribs are fall-off-the-bone tender and full of flavor, while the potato salad is light and refreshing. This dish is sure to be a hit with everyone who tries it.
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