Thanks to our friends at Milo’s Tea Company for sponsoring these Sweet Tea Ginger Baby Back Ribs! Fall apart tender, with moist juicy meat, and slathered in the most delicious Sweet Tea Ginger BBQ sauce… they’re the perfect recipe for your next summertime BBQ or cookout!
If you’re like me, you love all things summer!
For me that means hosting some cookouts and BBQ’s, sipping on sweet tea, and devouring delicious baby back ribs!!
Like these tasty Sweet Tea Ginger Baby Back Ribs, to be exact!!
These ribs are mouth-watering delicious!!
And why wouldn’t they be? They’re given all kinds of love and attention and it totally pays off!
The pork baby back ribs are fall apart tender, with moist juicy meat, and slathered in the most delicious Sweet Tea Ginger BBQ sauce!!
It’s all kind of amazing - isn’t it!!??
The southern sweet tea is what really makes this recipe sing. You might not know this but (here comes a random factoid that I can’t help but share) after water, tea is the most widely consumed drink in the world.
Yes – we do like our tea don’t we?
And when the sun is shining and it’s hot and humid, just pass me a pitcher - or the jug in this case.
Today I’m highlighting one amazingly delicious tea, “Milo’s Famous Sweet Tea,” readily available in the refrigerated juice section of your local supermarket (find a local retailer here). So, no mixing or chilling required, just grab a gallon and get to sipping my friend.
I should mention a few fabulous things about this tasty iced tea…
- It’s high-quality tea – only the best for you (and me).
- It only contains natural ingredients
- It contains ZERO – ZIP – NADA added colors or preservatives!
- It’s perfectly brewed and has a smooth and delicious flavor.
- I know I mentioned this but it deserves another shout out – there’s no need to brew your own sun tea for hours and hours, just grab a gallon of Milo’s and you’re all set.
- It comes in several varieties, including unsweetened and sweetened. Of course I’m all about the sweet cause sweetness is my weakness! (Sorry I couldn’t resist – I may be amped on tea right now :D).
- Annnnd finally, of course it’s the ideal summer beverage, fresh brewed, chilled and ready to go allowing you to share Milo’s Moments with all your family and friends.
Wait, I forgot the most important point… this sweet tea is amazing to use in marinades and sauces!! Yes – I went there, I used Milo’s iced tea in this amazingly delicious baby back ribs recipe. I used it as part of the wet rub and also in the BBQ sauce.
What can I say? Get ready for some summertime eating perfection my friend.
But allow me to explain the why behind my what… get out your pen and paper people, we’re going to school. Science class to be exact.
So one of the components that makes a good marinade for meat (and BBQ sauces) is acid. Of course you don’t want too much, but when acid is combined with oils, herbs and spices it creates really flavorful and tender meat.
Most teas are mildly acidic by nature, and of course it all depends on what kind of tea you use, how long you steep it and how much you dilute it.
So clearly using a high-quality tea like Milo’s was the natural way to go for my latest rib creation, since their product doesn’t have any added acids or preservatives.
Allow me to share the details with you…
How To Cook Baby Back Ribs:
First, I created a wet rub. This is a paste containing a bunch of minced garlic cloves, brown sugar, fresh Ginger grated, Dijon mustard, Sriracha sauce, onion powder, black pepper and salt.
Then rub it on both sides of the ribs – concentrating on the main side with most of the meat.
Next, mix together the Milo’s Tea, rice wine vinegar, and soy sauce. Placing each rack separately in its own tin foil pouch, and pouring ⅓ of the tea liquid in the bottom of the pouch alongside each rack. Then folding together the sides and ends of the tin foil and fold it down so it’s all packaged up like the gift that they are.
Place the ribs in a large container and allow to marinate overnight in the refrigerator.
When you’re ready to cook them, place the oven rack in center position and preheat the oven to 350 degrees. And FYI for planning purposes the cooking process will take about three hours, plus, you’ll want to finish them on the grill for a few minutes.
Once the oven is preheated place the baking tray with ribs in the oven. Cook at 350 for the first 30 minutes and rotate the racks (meaning move the one on the top to the bottom), then reduce heat to 300 degrees and bake for another 60 minutes and rotate the racks again, continue to rotate the racks every 60 minutes.
The ribs will be in the oven for 3 hours total. While they’re cooking, make this homemade BBQ sauce on the stovetop: in a large sauté pan, bring 3 cups Milo’s sweet tea to a boil along with soy sauce, rice wine vinegar, dark brown sugar, fresh minced ginger, minced garlic, and Sriracha or Sambal Oelek.
Saute for about 10 minutes then add in a water/cornstarch mix until thickened. Remove from heat, add another splash of rice wine vinegar, and set aside to cool.
Once the ribs have cooked 3 hours, check to be sure they are done: leaving the ribs in the baking tray, carefully open one end of one foil packet (be careful the steam is extremely hot).
You should see that the meat has started to pull away from the bone. Gently test with a fork to ensure that they are tender and give easily, but still hold their shape to be able to survive grilling or broiling.
Check multiple foil packets in the same way. If they need more time, re-seal the foil and return them to the oven for another 15-30 minutes.
When the ribs are done, gently place the ribs on a large baking sheet. Throw the foil away, and if you’d like you can discard the cooking juices or better yet save them to use for a BBQ sauce or maybe some baked beans – mmm.
I like to let my ribs cool down for at least 15- 20 minutes before I grill them. That way they stay together better on the grill.
Now all that is left to do is slather that Sweet Tea Ginger BBQ Sauce on both sides of the ribs and get these babies grilling.
I like to heat the grill to 450 and give the baby back ribs on the grill about 4-5 minutes a side.
Now you’re ready to feast on the fruits of your labor!
Be sure to serve the ribs with extra BBQ sauce cause “some people” really like their sauce – aka me! 😀
You’re gonna love this unique and delicious spin on Baby Back Ribs! They’re sweet and tangy with a little kick, the meat is super tender, and they’re all kinds of delicious!!
Happy summer tea sipping and barbecuing my friend! Find Milo’s in the refrigerated juice section of your local supermarket. Find Milo’s near you: https://drinkmilos.com/locate
For the Ribs:
- 9 pounds baby back pork ribs (3 racks)
- 10 garlic cloves, minced
- ¼ cup brown sugar
- 4 tablespoons fresh Ginger grated
- 3 tablespoons Dijon mustard
- 2 tablespoons Sriracha or Sambal Oelek
- 1 tablespoon onion powder
- 1 teaspoon black pepper and salt
- 1 cup of Milo's Famous Sweet Tea
- ¼ cup Tamari (Gluten free soy sauce) or soy sauce
- ¼ rice wine vinegar
- Garnish: Chopped green onions and toasted sesame seeds
For The Sweet Tea Ginger BBQ Sauce:
- 3 cups Milo’s Famous Sweet Tea
- ½ cup Tamari (Gluten free soy sauce) or soy sauce
- ½ cup rice wine vinegar (plus a splash more after is reduced)
- ½ dark brown sugar + 1 tablespoon
- 4 tablespoons fresh minced ginger
- 8 garlic cloves minced
- 2 tablespoon Sriracha or Sambal Oelek
- 2 tablespoons cornstarch mixed in tablespoons of cold water
For the Ribs:
- Make a paste out of the ginger, garlic, brown sugar, Dijon mustard, Sriracha, onion, and salt and pepper. Rub the mixture into both sides of the ribs – concentrating on the main side with most of the meat.
- In a measuring glass mix together the tea, rice wine vinegar, and soy sauce. Place each rack separately in its own tin foil pouch, pour ⅓ of the tea liquid in the bottom of the pouch alongside each rack. Fold together the sides of the tin foil and fold it down so it’s secured tight. Then do the same with the ends. This should keep most of the liquid in each pouch which will steam the ribs and make them tender.
- Place the ribs in a large container and allow to marinate overnight in the refrigerator.
- Place oven rack in center position, and preheat oven to 350 degrees.
- Place baking tray with ribs in the oven. Cook at 350 for the first 30 minutes and rotate the racks (meaning move the one on the top to the bottom), then reduce heat to 300 and bake for another 60 minutes, rotate the racks again, bake for another 60 minutes, rotate the racks and bake for another 30 minutes.
- At this point check to be sure the ribs are done: leaving the ribs in the baking tray, carefully open one end of one foil packet (be careful the steam is extremely hot.) You should see that the meat has started to pull away from the bone. Gently test with a fork to ensure that they are tender and give easily, but still hold their shape to be able to survive grilling or broiling. Check multiple foil packets in the same way. If they need more time, re-seal the foil and return them to the oven for another 15-30 minutes.
- When the ribs are done, gently place the ribs on a large baking sheet. Throw the foil away and if you’d like you can discard the cooking juices or better yet save them to use for a BBQ sauce or maybe some baked beans.
- Allow the ribs to cool down for at least 15- 20 minutes before grilling them. That way they stay together better on the grill.
- Preheat your grill to 450 degrees. Brush on the Sweet Tea Ginger BBQ Sauce to both sides of the ribs and grill them for about 4-5 minutes a side.
- Garnish with toasted sesame seeds and chopped green onions if desired and serve with the remaining BBQ sauce.
For the Sweet Tea Ginger BBQ Sauce:
- Add all the ingredients to a medium saute pan over medium-high heat, except the cornstarch/water mixture and the final splash of rice wine vinegar.
- Saute for 10 minutes then whisk in the cornstarch/water mixture until thickened, about 1-2 minutes.
- Remove from the heat and add a splash of the rice wine vinegar and stir. Allow to cool then refrigerate until real to use.
Serving Size3 Ribs w/BBQ Sauce
Amount Per Serving Calories 518Total Fat 35gSaturated Fat 12gCholesterol 148mgSodium 750mgCarbohydrates 9gFiber 1gSugar 7gProtein 42g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!