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
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set