Baby Back Ribs with Sweet Tea Barbecue Sauce

For the sweet tea barbecue sauce, in a saucepan over medium heat, whisk all the ingredients together and simmer for 10 minutes to blend the flavors. Remove from the heat and set aside to cool. Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 6 months.   

For the brine, in a large saucepan over medium heat, bring the tea almost to a simmer. Stir in the sugar, salt, peppercorns, garlic, and bay leaves and continue to cook until the sugar dissolves, but do not let the mixture boil.  

Set the pan aside to cool slightly for 10 minutes, then pour the brine into a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours. Refrigerated brine can last for 7 to 10 days before using.  

After 4 hours, cut each slab of ribs in half and add to the brine. Cover with plastic wrap and marinate in the refrigerator for 18 to 24 hours.  

For the spice rub, combine the spices in a small bowl and mix well. The spice rub can be made ahead and kept in an airtight container in the refrigerator for up to 2 weeks.  

When the ribs are ready, remove from the brine and pat dry. Rub the ribs with the spice rub to coat.   

Prepare a charcoal grill by placing coals on only one side of the grill to create a two-zone surface. Place the ribs on the side without the coals, and cook over indirect heat (250 to 300°F) for about 2 hours, turning often, until well browned.  

Brush the ribs with the barbecue sauce once every 15 minutes or so before taking them off the grill, reserving any remaining sauce. The ribs are done when the meat is tender and slightly pulls away from the bone. I use tongs to test by picking up a slab and gently bouncing it to see if the meat pulls away easily.  

Serve with more barbecue sauce passed separately.