Roasted Jasmine Tea Rub Ribs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
salt	0%	0%
aromatics	0%	0%
sweetener	0%	14%

Where it stands out

• #1 of 71 for tenderness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1420 g	6 cups boiling water
	2 tablespoons dried Jasmine tea leaves
36 g	2 tablespoons salt
12 g	1 tablespoon sugar
1361 g	1 rack ribs ((about 3 pounds/1.4kg))
2 g	1 teaspoon black pepper
1 g	1/2 teaspoon cumin
1 g	1/2 teaspoon paprika
	2 teaspoons high quality jasmine tea leaves ((ground into a powder in a blender or spice grinder))
2 g	1/4-1/2 teaspoon salt ((add this salt only if your ribs are very meaty. I skipped this for our ribs, and the salt level was perfect))
16 g	1 tablespoon soy sauce
42 g	2 tablespoons honey ((dissolved with 1 tablespoon water))
	1 handful each of toasted sesame seeds and cilantro leaves

Method: 3 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“As a jasmine tea lover, this recipe is amazing! I tried it once with the ribs, but my old oven isn't the best for cooking them. So I've adapted it to other kinds of meats- chicken drumsticks, chicken wings- and it's turned out fantastic! Thank you for putting ” — a cook, 5.0★

“This recipe has been a never-fail for us. We now incorporate it into our college football Saturday tailgate parties; the scale up for the brine requires using our cooler, but it's a hit all around.” — a cook, 5.0★