Oven-Barbecued Spareribs

Name: Oven-Barbecued Spareribs
Yield: Serves 4
Ingredients: 6 tablespoons, mustard (yellow); 2 tablespoons, ketchup; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 2 teaspoons, ground black pepper; 1 tablespoon, sweet paprika; 1 tablespoon, chili powder; 1/2 teaspoon, cayenne pepper; 1 1/2 tablespoons, kosher salt; 3 tablespoons, brown sugar; 5 - 6 pounds, pork spareribs, 2 racks (about 2.5 pounds each), trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half; 1/4 cup, Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder); 1/2 cup, apple juice

Main Courses
Pork

Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?

SERVES 4

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