Dr Pepper marinated ribs
- 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
Preheat the oven to 160C/140C Fan/Gas 3.
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.
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.
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.
Transfer the ribs to a board, slice and serve with any remaining sauce.