3 racks of small pork ribs, approx 500g each
1½ l Dr Pepper
2 star anise
Glaze
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.
No comments:
Post a Comment