Dr pepper ribs with watermelon salad

Recipes / Meat

This Mediterranean-inspired pork ribs dish signals easy summer entertaining and a long, laidback alfresco lunch.

Recipe «Dr pepper ribs with watermelon salad» presented in category Recipes / Meat, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author sheff would need: 1.5kg American pork spare ribs, 2 cinnamon quills, 2 star anise, 2L Dr Pepper soft drink, 1/2 firmly packed cup brown sugar , 1/4 cup maple syrup, 1/2 cup tomato sauce, 2 tbsp Dijon mustard , 2 tbsp Worcestershire sauce, 1/4 cup soy sauce, 200g frozen edamame, podded, 1/4 watermelon, chopped, 1 small red onion, thinly sliced, 200g marinated feta, crumbled, 2 tbsp olive oil, 2 tbsp lemon juice.

Ingredients:

  • 1.5kg American pork spare ribs 
  • 2 cinnamon quills 
  • 2 star anise 
  • 2L Dr Pepper soft drink 
  • 1/2 firmly packed cup brown sugar 
  • 1/4 cup maple syrup 
  • 1/2 cup tomato sauce 
  • 2 tbsp Dijon mustard 
  • 2 tbsp Worcestershire sauce 
  • 1/4 cup soy sauce 
  • 200g frozen edamame, podded 
  • 1/4 watermelon, chopped 
  • 1 small red onion, thinly sliced 
  • 200g marinated feta, crumbled 
  • 2 tbsp olive oil 
  • 2 tbsp lemon juice 
  • Micro herbs, to serve 

Instructions

  1. Preheat the oven to 160°C. Line 2 large roasting pans with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.