You will need...

racks of small pork ribs 3, approx 500g each


Dr Pepper™ 1.5 litres

star anise 2

whole allspice berries 8


Dr Pepper 200ml

soft brown sugar 6 tbsp

tomato ketchup 6 tbsp

Dijon mustard 1 ½ tbsp

Worcestershire sauce 2 tbsp

soy sauce 3 tbsp

ground allspice 1 tsp

How to make your ribs

Step 1

Heat the oven to 160C/fan 140C/gas 3. Put the ribs, fleshy side down, in a single layer in a large roasting tin. Pour over the Dr Pepper and add the spices. Tightly cover with foil and cook for 2 hours.

Step 2

Put all the glaze ingredients in a pan and simmer until thick and syrupy.

Step 3

After the initial cooking take the ribs from the oven and turn it up to 200C/fan 180C/gas 6, or light your barbecue. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes or barbecue, adding more glaze halfway through until sticky and shiny. Cut into sections to serve.


PER SERVING: 481 kcals, protein 35.9g, carbs 32g, fat 24.1g, sat fat 8.7g, fibre 0.1g, salt 2.87g

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