Dr Pepper Ribs
These tender pork ribs are marinated in a sweet and savory Dr Pepper glaze, resulting in a flavorful and sticky finish that will have everyone reaching for seconds. The combination of aromatic spices and tangy sauces creates a mouthwatering dish that is perfect for a weekend barbecue or a cozy dinner at home. An overnight marinade allows the flavors to infuse, resulting in a deliciously tender and succulent dish that is sure to be a hit with your family and friends. Serve with your favorite sides and plenty of napkins for a messy but delightful eating experience.
— Constant Cookbook
Ingredients
- 3 racks of small pork ribs, approx 500g each
- 1½l Dr Pepper
- 2 star anise
- 8 whole allspice berries
- 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
Instructions
- Place pork into shallow dish. Mix oil, soy sauce, honey, mustard, tomato puree, orange marmalade, garlic, salt and pepper together in a jug. Mix really well!! I've found putting all the ingredients but the soy sauce into the jug and then mixing, followed by adding the soy sauce after the first mixing, the sauce incorporates better. Pour over ribs, turn them to coat. Cover with tin foil and chill overnight or for 6hrs.
- Pre-heat oven to 200 C/ 400 F/Gas 6. Remove ribs from fridge and put in the oven covered with tinfoil for 45mins.
- Take off tin foil and leave off for further cooking for 15mins.
- Serve with cooked pasta and heated sweetcorn. Remember to have plenty of kitchen roll handy for sticky fingers!
Yield
Serves 4
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