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Dr Pepper ribs with watermelon salad

Name: Dr Pepper ribs with watermelon salad
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 1.5kg American pork spare ribs; 2 cinnamon quills; 2 star anise; 2L (8 cups) Dr Pepper soft drink; 1/2 firmly packed cup (125g) brown sugar; 1/4 cup (60ml) maple syrup; 1/2 cup (125ml) tomato sauce; 2 tablespoons Dijon mustard; 2 tablespoons Worcestershire sauce; 1/4 cup (60ml) soy sauce; 200g frozen edamame, podded; 1/4 watermelon, chopped; 1 small red onion, thinly sliced; 200g marinated feta, crumbled; 2 tablespoons olive oil; 2 tablespoons lemon juice; Micro herbs, to serve (see note)

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20m

2h 30m

Dr pepper ribs with watermelon salad — Dr Pepper ribs with watermelon salad

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

1.5kg American pork spare ribs
2 cinnamon quills
2 star anise
2L (8 cups) Dr Pepper soft drink
1/2 firmly packed cup (125g) brown sugar
1/4 cup (60ml) maple syrup
1/2 cup (125ml) tomato sauce
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 cup (60ml) soy sauce

Watermelon salad

200g frozen edamame, podded
1/4 watermelon, chopped
1 small red onion, thinly sliced
200g marinated feta, crumbled
2 tablespoons olive oil
2 tablespoons lemon juice
Micro herbs, to serve (see note)

Method

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 1 1/2 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.