Green Tea Baked Kobe Beef Ribs With Ginger-Plum Barbecue Sauce
- 6-8 lbs. Kobe beef ribs (more inexpensive types of ribs can be substituted)
- 1 large white onion, chopped
- 1 cup cider vinegar
- 2 TBSP fresh ground pepper
- 3 TBSP koshur salt
- 1 large garlic clove, peeled
- 3 gallons green tea (brew it beforehand)
Ginger-Plum Barbecue Sauce
- 2 TBSP dark molasses syrup
- 1 cup ketchup
- 1/4 cup brown sugar
- 24 oz. ripe plums (8-10 plums), pitted
- 1/4 cup +2 TBSP soy sauce
- 2 TBSP ginger, grated
- 1 tsp orange zest
- 1/4 cup fresh orange juice
- 1/4 cup honey
- 2 TBSP fresh lemon juice
- 2 TBSP rice vinegar
- 2 large clove garlic, minced
- 4 scallions, both white and green parts, trimmed and finely chopped
- 2 hot chiles, seeded (for hotter sauce, leave seeds in)
Prep Time: 2 hr
Cooking Time: 1 hr
1) Bring 3 gallons of green tea to boil in a 5 gallon stock pot. Add all ingredients and boil for 30-40 minutes or until meat is tender. Remove ribs from boiling green tea.
2) Brush ribs with ginger-plum barbecue sauce generously. Place on sheet pan and cover with aluminum foil. Bake at 275 degrees for 1 hour or until meat is falling off bones.
3) Brush baked ribs with more ginger-plum barbecue sauce and serve.
Combine all the ingredients in a heavy, non-reactive saucepan and bring to boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a puree, then return to the pan. Taste for seasoning, adding more soy sauce, honey, or lemon juice as necessary. The sauce should be sweet, sour, and spicy. If too thick, thin with a little water. Makes about 3 1/2 cups of sauce.