1. Place tea bags in a medium bowl and add boiling water. Steep for 4 minutes, then discard bags and pour tea into a large pot. Stir in lemon juice and sugar. Cut onion in half. Reserve one half and add remaining half and the bay leaves to the tea, then place ribs in the pot. Add water to cover the meat. Over high heat, bring the mixture to a boil. Reduce heat to medium-low and simmer, periodically skimming foam off surface, until meat is tender, about 45 minutes. About 10 minutes before removing the ribs from the cooking liquid, preheat grill to medium heat.

2. While ribs are simmering, prepare the sauce. Heat oil in a nonstick skillet over medium-high heat. Finely chop the remaining onion half and add to the oil. Saute until translucent, about 5 minutes. Add garlic and stir until the garlic aroma is released, about 30 seconds. Stir in the chili powderand the chipotle. Add vinegar and stir to loosen any brown bits sticking to the pan. Stir in ketchup, brown sugar, and Worcestershire sauce and simmer until slightly thickened, about 10 minutes. Transfer sauce to a blender and blend until smooth. Alternately, use an immersion blender.

3. When the ribs are tender, remove them from the cooking liquid and drain well. Brush some of the sauce over both sides of the ribs. Place ribs on the preheated grill, bone side down, and grill on medium heat, uncovered, for about 3 to 5 minutes on each side, basting occasionally with remaining sauce, until exterior begins to caramelize. Remove from grill to a serving platterand serve immediately with remaining sauce on the side.

Source: fresh magazine July, August 2010