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Dr pepper ribs with watermelon salad
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Grilled Mediterranean pork ribs - perfect for relaxed summer gatherings outdoors.
Ingredients:
  • 1.5kg American pork spare ribs
  • 2 cinnamon quills
  • 2 star anise
  • 2L (8 cups) Dr Pepper soft drink (see note)
  • 125g brown sugar
  • 60ml maple syrup
  • 125ml tomato sauce
  • 46.80 gm Dijon mustard
  • 48.80 gm Worcestershire sauce
  • 60ml soy sauce
  • 200g frozen edamame, podded (see note)
  • 1/4 watermelon, chopped
  • 1 small red onion, thinly sliced
  • 200g marinated feta, crumbled
  • 36.40 gm olive oil
  • 42.00 gm lemon juice
  • Micro herbs, to serve (see note)
Instructions:
  • Preheat your oven to 160°C and prepare 2 large roasting pans by lining them with foil.
  • Distribute ribs, cinnamon, and star anise evenly between pans. Pour 3 cups (750ml) Dr Pepper into each pan, cover with foil, and roast for 1 1/2 hours until the meat is tender and fully cooked.
  • In a saucepan over medium heat, combine the remaining 2 cups (500ml) Dr Pepper and remaining ingredients. Cook and stir for 5-6 minutes until the mixture becomes syrupy and reduces. Set the glaze aside.
  • Take ribs out of the oven and discard the cooking liquid. Place ribs on a roasting rack over a clean roasting pan. Brush ribs with glaze. Roast for 15 minutes, then flip ribs and baste with more glaze. Continue cooking, turning and basting every 15 minutes, for another 45 minutes or until dark and sticky.
  • For the salad, quickly blanch edamame in boiling, salted water for a few minutes. Drain and refresh. Combine watermelon, edamame, onion, and feta in a bowl. Mix oil and lemon juice together, season, and drizzle over the salad. Finish with micro herbs and serve alongside the ribs.

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