Ingredients

• 1 c. Milo's Famous Sweet Tea
• 9 lbs. baby back pork ribs (3 racks)
• 10 garlic cloves, minced
• ¼ c. cup brown sugar
• 4 tbsp. fresh Ginger grated
• 3 tbsp. Dijon mustard
• 2 tbsp. Sriracha or Sambal Oelek
• 1 tbsp. onion powder
• 1 tsp. black pepper and salt
• ¼ c. Tamari (Gluten free soy sauce) or soy sauce
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water
• 2 tbsp. cornstarch mixed in tablespoons of cold water

Instructions

1. 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.
2. 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 1/3 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.
3. Place the ribs in a large container and allow to marinate overnight in the refrigerator.
4. Place oven rack in center position, and preheat oven to 350 degrees.
5. 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.
6. 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.
7. 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.
8. Allow the ribs to cool down for at least 15- 20 minutes before grilling them. That way they stay together better on the grill.
9. 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.
10. Garnish with toasted sesame seeds and chopped green onions if desired and serve with the remaining BBQ sauce.
11. Remove from the heat and add a splash of the rice wine vinegar and stir. Allow to cool then refrigerate until real to use.