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.