Tuesday, 31 July 2012

Dr Pepper Ribs

Dr Pepper ribs - delicious! These would be fab done on a BBQ too, which I might try if we ever get any nice weather! It seems a little bit of a faff with the long cooking, but its worth it for soft, melting ribs. I don't like Dr Pepper as a drink, but makes a great marinade. I served it with a sweetcorn salad.

3 racks of small pork ribs, approx 500g each
1½ l Dr Pepper
2 star anise

200ml Dr Pepper
6 tbsp soft brown sugar
6 tbsp tomato ketchup
1½ tbsp Dijon mustard
2 tbsp Worcestershire sauce
3 tbsp soy sauce
1 tsp ground allspice 
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. 
Put all the glaze ingredients in a pan and simmer until thick and syrupy. 
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. 

Corn salad

Small tin of sweetcorn, drained
Half a cucumber, finely diced
Half a red onion, finely diced
Tablespoon chopped parsley
Teaspoon lime juice

Mix all the ingredients together.

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