6 oz. loose black tea leaves
¼ cup brown sugar
2 Tbsp. crushed fennel seeds
1 Tbsp. ground ginger
1 Tbsp. whole cloves, crushed
1 Tbsp. coarsely crushed black pepper
Marinade and Basting Sauce:
1 ½ cups Kikkoman Lite Soy Sauce
1 ½ cups Kikkoman Tonkatsu & Steak Sauce
1 ½ cups honey
¼ cup brown sugar, firmly packed
½ cup rice wine
½ cup catsup
3/4 tsp. cayenne pepper
1 Tbsp. fresh garlic, minced
3 Tbsp. fresh ginger, minced
12 lbs. pork spareribs, rack or country-style DIRECTIONS:To make smoking mixture: Line a 2 inch hotel pan with aluminum foil; spread smoking mixture evenly across bottom of pan. Place a rack in hotel pan; set aside.
To make marinade and basting sauce: In large bowl, whisk together ingredients until well blended. (Yields about 5 cups.)
To marinate ribs: Cut ribs in 2 to 3 bone pieces and place in a hotel pan; toss with 3½ cups marinade. Reserve remaining marinade for basting. Chill and marinate ribs for 2 to 12 hours.
To smoke ribs: Drain ribs from marinade and place meat side up on rack over smoking mixture; cover with foil. Smoke in 350°F oven for 30 minutes. Uncover, baste ribs and roast for 40 minutes. Baste ribs a second time and roast for another 5 minutes, or until tender. SERVINGS:24 servings From:T&G’s BBQ, Downey, Calif. PHOTO CREDIT:Photo Credit: KIKKOMAN INTERNATIONAL INC.