Dr Pepper ribs
The caramel and spice flavours of the fizzy Dr Pepper drink add an extra dimension to sticky ribs. A great twist to a BBQ to add a bit of fun.
- 3 racks of small pork ribsapprox 500g each
- 1.5 litres Dr Pepper™
- 2 star anise
- 8 whole allspice berries
glaze
- 200ml Dr Pepper
- 6 tbsp soft brown sugar
- 6 tbsp tomato ketchup
- 1 ½ tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 3 tbsp soy sauce
- 1 tsp ground allspice
Nutrition: per serving
- kcal481
- fat24.1g
- carbs32g
- fibre0.1g
- protein35.9g
- salt2.87g
Method
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.