Masala Chai – not just for drinking

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Last Updated on May 20, 2015 by Chef Mireille

Although I create both spice blends and teas, they are not mutually exclusive of each other.  Masala Chai includes many savory spices like black pepper, cloves and ginger.  Because of this, it works just as good as a savory food condiment as it does for a wonderful snacktime beverage.

I created this recipe using our Black Masala Chai and recent super foods (those foods reputed to have many healthful benefits) of pomegranate juice and agave nectar.

Chai Ribs
1 pound boneless spare ribs
2 teaspoons Global Tastes & Travels Black Masala Chai
1 cup pomegranate juice
1/4 cup Agave nectar

Season ribs liberally with Chai and salt, as desired.  Place in a large baking dish.
In a small bowl, combine pomegranate juice and Agave nectar.  Mix to combine.
Pour over ribs and cover with foil.  Bake in a 350 oven for 1 hour.
Uncover and place in broiler for 5 minutes.
Serve with your favorite starch and/or vegetable accompaniment.

These come out fruity and sweet, but savory at the same time – absolutely delish!!!

Alternatively, you can use this as a marinade and then place the ribs on a grill.

* For vegetarians, I think this would also work great with firm tofu.  As much as I have tried, I can’t get on the tofu bandwagon – I just don’t like it.  Even if I tried, I probably would not like the tofu version of this recipe.  I would love it if one of you vegetarians could try it and let me know how it tasted.

Chef Mireille
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