Dr Pepper Ribs

Once you have made these ribs, you will never want to order ribs off a menu again .... they just won't compare.  Try them & you'll know what I'm talking about.  This recipe is from Delicious Magazine.

Serves 4 as a main

1.5kg British pork spare ribs

2 star anise

2 cinnamon sticks

2 litres Dr Pepper

125g soft brown sugar

60ml maple syrup

125ml tomato ketchup

2 tbsp Dijon mustard

2 tbsp Worcestershire sauce

60 ml soy sauce

Preheat the oven to 160oC/fan140oC/gas 3.  Line 2 large roasting trays will foil.

Divide the ribs, star anise & cinnamon between the trays & pour 750ml of Dr Pepper into each tray.

Cover with more foil and roast for 90 minutes or until the meat is tender & cooked through.

For the glaze, put the remaining 500ml of Dr Pepper and the remaining ingredients into a pan & cook over a medium heat for about 15 minutes until reduces by about half.  Stir the mixture throughout to avoid burning.

Remove the ribs from the oven & discard any cooking liquid in the tin.

Turn the oven up to 180oC/160oC/gas 4.  

Put the ribs on a roasting rack set over a tray, using a pastry brush, coat the ribs with the glaze.

Roast for 15 minutes, turn the ribs over & baste with more glaze.

Cook the ribs, turning and basting every 15 minutes for a further 30 - 45 minutes or until dark & sticky.