Sticky Dr Pepper ribs | olivemagazine

Dr Pepper ribs

3 racks of small pork ribs
approx 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

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.