📝 About This Recipe
This dish reimagines the traditional Jiangnan technique of tea-smoking, utilizing premium Iberico pork ribs for their unparalleled marbling and depth of flavor. The ribs are first slow-braised in a master stock of star anise and ginger, then cold-smoked over high-grade Jasmine pearls and camphor wood to infuse a delicate, floral aroma. Finished with a lustrous glaze of osmanthus honey and aged black vinegar, this recipe represents the pinnacle of modern Chinese fine dining—balancing smoke, acidity, and floral elegance.
🥗 Ingredients
The Ribs
- 800 grams Iberico Pork Spare Ribs (cut into individual 4-inch long bones)
- 1/4 cup Shaoxing Rice Wine (aged variety preferred)
- 50 grams Ginger (smashed)
- 3 pieces Star Anise (whole)
The Smoking Mixture
- 1/2 cup Jasmine Pearl Tea Leaves (high quality, loose leaf)
- 1/2 cup Uncooked White Rice (acts as a heat distributor)
- 1/3 cup Brown Sugar (for color and sweetness)
- 1 piece Cinnamon Stick (broken into shards)
- 1 piece Dried Orange Peel (Chenpi)
Osmanthus Glaze
- 4 tablespoons Chinkiang Black Vinegar (for essential acidity)
- 3 tablespoons Osmanthus Honey (or regular honey mixed with dried osmanthus)
- 1 tablespoon Light Soy Sauce (premium grade)
Garnish
- 1 teaspoon Toasted White Sesame Seeds
- 1 pinch Fresh Micro-Cilantro (for brightness)
- 1/2 teaspoon Dried Osmanthus Flowers (for plating)
👨🍳 Instructions
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1
Blanch the ribs in boiling water for 3-5 minutes to remove impurities. Drain and rinse under cold water until clean.
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2
In a heavy-bottomed pot, submerge the ribs in water with Shaoxing wine, ginger, and star anise. Bring to a boil, then reduce to a very low simmer for 90 minutes until the meat is tender but not falling off the bone.
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3
Remove the ribs from the liquid and pat them completely dry with paper towels. This is crucial for the smoke to adhere properly.
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4
Line a large wok or a heavy pot with two layers of heavy-duty aluminum foil, leaving enough overhang to seal later.
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5
Mix the jasmine tea, rice, brown sugar, cinnamon, and orange peel. Spread this mixture evenly over the foil in the bottom of the wok.
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6
Place a wire rack over the smoking mixture, ensuring it is at least 2 inches above the tea leaves. Arrange the ribs on the rack without touching each other.
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7
Turn the heat to medium-high. Once the mixture begins to release a steady stream of wispy white smoke, cover the wok with a tight-fitting lid.
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8
Seal the edges of the lid with damp towels or more foil to prevent smoke from escaping. Smoke the ribs for exactly 12 minutes over medium heat.
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9
Turn off the heat and let the ribs sit, still covered, for another 5 minutes to allow the jasmine aroma to permeate the fat.
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10
While smoking, whisk the black vinegar, osmanthus honey, and soy sauce in a small saucepan over medium heat until it reduces into a syrupy glaze.
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11
Carefully open the wok (ideally under a vent fan). Remove the ribs and immediately brush them generously with the warm osmanthus glaze.
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12
For a final touch of texture, flash-fry the glazed ribs in a hot pan for 30 seconds per side to caramelize the sugars, then apply a second layer of glaze.
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13
Arrange the ribs on a warmed slate or ceramic plate. Sprinkle with toasted sesame seeds, dried osmanthus, and micro-cilantro before serving.
💡 Chef's Tips
Always pat the ribs bone-dry before smoking; moisture creates a bitter, 'dirty' smoke flavor rather than a sweet floral one. Use high-quality Jasmine Pearl tea—the essential oils in the hand-rolled pearls release a more sophisticated scent than tea bags. Ensure your kitchen is well-ventilated, as the sugar in the smoking mix can create significant smoke. If you cannot find Iberico pork, use 'St. Louis style' cut ribs with a high fat content to ensure the meat stays succulent through the two-stage cooking process.
🍽️ Serving Suggestions
Pair with a chilled, lightly oxidized Oolong tea to complement the floral notes of the jasmine. Serve alongside a refreshing smashed cucumber salad with garlic and white vinegar to cut through the richness of the pork. A side of steamed silver-thread buns (Ying Si Juan) is perfect for soaking up any extra osmanthus glaze. For wine pairing, a dry German Riesling with high acidity and stone fruit notes balances the smokiness beautifully.