Sweet and sticky, these are a real showstopper
(26 votes)
Cook: 2 Hours 30 Mins
Serves: 6
Price: £2.10 per serving
Nutritional Information
Each 177g serving contains
Energy
1021kj
244kcal
1021kj
244kcal
12%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
0.51g
0.51g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
577kj/138kcal
Typical energy values per 100g:
577kj/138kcal
Ingredients
1.5kg Butcher's Selection British Pork Rib Rack
1 onion, finely chopped
2 cloves garlic, crushed
2 bay leaves
800ml Dr Pepper Original
1tsp rapeseed oil
1tbsp tomato ketchup
1tbsp Asda Dijon Mustard
1tbsp honey
1tbsp Worcestershire sauce
3tbsp malt vinegar
Method
1
Preheat the oven to 160C/140C Fan/Gas 3.
2
Pack the ribs, half the onion, half the garlic and the bay leaves in a roasting tin so the ribs fit tightly. Pour over 600ml of the Dr Pepper and cover tightly with foil. Bake for 2 hrs.
3
For the sauce, heat the oil over a medium heat and fry the remaining onion and garlic for 4-5 mins until soft. Add the remaining Dr Pepper and the rest of the ingredients. Bring to the boil and simmer for 20-25 mins, until syrupy.
4
Preheat the barbecue or grill to medium. Remove the ribs from the pan and discard the liquid. Brush with the sauce and cook for 5-10 mins on each side, until sticky, brushing with more sauce as you go.
5
Transfer the ribs to a board, slice and serve with any remaining sauce.