Day: January 21, 2016

500ml gin
2 tbsp earl grey loose leaf tea

To infuse the gin, simply combine the gin and earl grey in a jar, and steep for about 2-3 hours.  The longer you leave it, the stronger the tea flavor will be. Strain the gin and store.

500ml tea infused gin
125ml lemon juice
30ml simple syrup
1L ginger ale

Combine the gin, lemon juice, and simple syrup in a pitcher.  Stir, then add plenty of ice, followed by the ginger ale.  Serve immediately.

1 rack St. Louis–style pork spare ribs (about 2 pounds)

1/2 cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 cup distilled white vinegar
2 tablespoons kosher salt

1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons soy sauce

Combine black pepper, coriander, brown sugar, mustard powder, paprika, and cayenne in a small bowl. Brush ribs on both sides with distilled vinegar, sprinkle with salt, then pat all over with rub. Place on a rimmed baking sheet; chill at least 1 hour.

Place rack in lower third of oven and preheat to 325F/160C Transfer ribs to a roasting pan, fatty side up. Pour 1/2 cup water into pan and cover tightly with foil. Bake until meat is tender and falling off the bone, about 2 hours.

Remove ribs from oven and let stand, covered, 30 minutes.

Whisk Dijon mustard, cider vinegar, honey, and soy sauce in a small bowl.

Heat broiler. Remove foil from ribs and brush liberally on both sides with mustard mixture. Broil ribs until lightly charred, about 3 minutes. Slice into individual ribs.