Chinese Tea Smoked Ribs 1977 - cooking recipe

Ingredients

8 tablespoons loose black tea leaves (17 bags)
1 1/2 teaspoons fennel seeds, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
3 lbs pork spareribs, cut into thirds across the bones
1/2 cup kikkoman baste and glaze teriyaki sauce
1 tablespoon tomato ketchup
1 clove minced garlic
1/4 teaspoon cayenne ground red pepper

Preparation

Combine tea leaves with fennel, ginger, cloves and black pepper.
Spray a large rack and a shallow pan with cooking spray well.
Sprinkle tea mixture into the bottom of the pan.
Place the rack over top of leaves.
Cut ribs into serving size pieces and place meaty side up onto rack.
Cover whole pan tightly with foil.
Place into oven 350 degrees for 40 minutes.
Now combine the teriyaki, ketchup, garlic, and pepper well.
Set aside.
Remove ribs from oven.
Reduce oven to 325 degrees.
Brush both sides of ribs with the sauce, saving some for one more baste near end of cooking.
Bake now uncovered 40 minutes.
Brush ribs again, and bake the last 10 minutes.
Serve.