This Mediterranean-inspired pork ribs dish signals easy summer entertaining and a long, laidback alfresco lunch.
- Preheat the oven to 160°C. Line 2 large roasting pans with foil.
- Divide ribs, cinnamon and star anise between pans and pour 3 cups (750ml) Dr Pepper into each pan. Cover with foil and roast for 11/2 hours or until meat is tender and cooked through.
- Meanwhile, place remaining 2 cups (500ml) Dr Pepper and remaining ingredients in a saucepan over medium heat and cook, stirring, for 5-6 minutes until syrupy and reduced. Set glaze aside.
- Remove ribs from oven, discarding the cooking liquid. Place ribs on a roasting rack, set over a clean roasting pan. Using a pastry brush, coat ribs with glaze. Roast for 15 minutes, then turn the ribs over and baste with more glaze. Cook ribs, turning and basting every 15 minutes, for a further 45 minutes or until dark and sticky.
- Meanwhile, for the salad, blanch edamame in boiling, salted water for 2-3 minutes. Drain and refresh. Place watermelon in a bowl and scatter with edamame, onion and feta. Combine oil and lemon juice in a small bowl, season and drizzle over the salad. Scatter with micro herbs and serve with the ribs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set