Pork Ribs in Tea Marinade

The most suitable type of tea for this dish is Chinese Lapsang Sushong with a characteristic scent, reminiscent smell of smoke. If you cannot find it, use
call another chinese ny tea.

Ingredients

• carnation
• 75 ml dark soy sauce
• butter - 50 g
• onion
• 2.5 tbsp. l. dry black tea
• garlic - 4 cloves
• sugar - 50 g
• 1.5 kg pork ribs

Directions

1. Pour tea into a teapot, pour 500 ml of boiling water, cover and leave for 5 minutes. Strain the tea into a bowl. Add soy sauce, chopped garlic, cloves and 2 tbsp. l. Sahara. Let the marinade cool to room temperature.
2. Wash the ribs, put in a large saucepan, add water and bring to a boil. Remove foam with a slotted spoon, reduce heat and cook for 20 minutes. Drain the water, rinse the ribs with warm water and put in a bowl.
3. Pour the ribs with tea marinade, cover with cling film and refrigerate for 4 hours. From time to time, the meat should be turned over so that it is better saturated. 4. Preheat the oven to 175 ° C. Put the ribs on a baking sheet, pour 3-4 tbsp. l. marinade. Bake for 45 minutes, regularly pouring over the allocated juice. 5. Peel and chop the onion. Melt the butter in a saucepan. Fry the onion in it until transparent, 3 minutes. Sprinkle with the remaining sugar. Increasing the heat, fry the onions until golden brown. Pour over the remaining marinade and cook over medium heat for another 4 minutes.
4. Beat the onion with the marinade in a blender until smooth. Remove the baking sheet with ribs from the oven, pour over the resulting sauce and return to the oven for another 5 minutes. Serve with oven baked onions. BTW The most suitable type of tea for this dish is Chinese Lapsang Sushong with a characteristic aroma reminiscent of the smell of smoke. If you can't find it, use another Chinese black tea.