Summer BBQ Tea Recipes

Summer time induces fond memories of picnics and BBQ’s with family and friends. Close your eyes and think of those days when everyone enjoyed the simplest things. Your one crazy aunt was making you giggle as your sister pulled your hair as your dad manned the BBQ while everyone talked of going swimming and getting tan or something like that. Alas the memories that we attribute to food and drink are probably some of the most memorable there are. You’re sure to reminisce about those special moments with these two recipes.

Tea-infused BBQ ribs and Iced Tea Sangria! (Photo by Janet Sanchez, all rights reserved)
Tea-infused BBQ ribs and Iced Tea Sangria! (Photo by Janet Sanchez, all rights reserved)

BBQ Baby back ribs

1-2 racks of pork back ribs
2 tbsp Hojicha or Lapsang Souchong tea
1 jar of your favorite seasoning rub
1 jar of your favorite BBQ sauce

This recipe doesn’t require you to fire up the grill. With the addition of tea you will attain either an earthy rustic flavor (using the Hojicha) or smoky robust notes (using the Lapsang Souchong), bringing the grill to your oven.

Pre-heat your oven to 325 degrees. Fill a large stock pot ¾ full with water and bring to a boil. Once the water is boiling, place the tea leaves into a steeping pouch, tie it shut, and place in the water for 5 minutes. Remove the tea pouch and put in the ribs. Let them boil for 5-10 minutes. They will look a bit ugly coming out of the pot but do not fret; this is temporary. Pat the ribs dry with a paper towel, then generously rub seasoning all over.  Place onto a baking sheet meat side up and cover with foil. Cook for 1½-2 hours or until tender. Uncover and generously slather with BBQ sauce. Place them back into the oven for 15-20 minutes to allow the BBQ sauce to set.

This next recipe is sure to bring your iced tea to a whole new level.  Is anyone up for an Iced Tea Sangria?

Iced Tea Sangria

4 tsp or 6 bags of your favorite black tea (Assam Orange Pekoe used in this recipe)
2-3 peaches (you may substitute your favorite fruit)
1 bottle of sweet Muscato white wine

Use equal amounts of wine and tea. Stick to one kind of fruit so it will not detract from the tea’s wonderful notes. In addition, use a strong tea but not one that is too astringent and will clash with the wine. Choose complimenting floral and fruity notes when selecting your tea, wine, and fruit.

Brew the iced tea by pouring a few cups of hot water over the dry tea and allowing it to steep for 10-15 minutes. Pour in a cup of ice and place in the refrigerator.  In the meantime chill the wine and prepare your fruit. Once the tea is completely cooled mix it with the wine and fruit and allow it to set for 1 hour before serving.

Enjoy your summer memories!

We welcome Janet Sanchez to the blog. Watch for more of her articles coming soon.

Disclaimer: we encourage you to follow the current admonition to drink responsibly.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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