Dr Pepper ribs

Name: Dr Pepper ribs
Total time: 2 h
Yield: serves 4
Ingredients: 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

2 hours
serves 4
A little effort

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.

April 10, 2015 at 9:39 am

Ingredients

racks of small pork ribs 3, approx 500g each
Dr Pepper™ 1.5 litres
star anise 2
whole allspice berries 8

glaze

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

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.