Dr pepper ribs with watermelon salad

Dr-pepper-ribs-with-watermelon-salad

Prepare Time: 0:20 | Cook Time: 2:30 | Difficulty: CAPABLE COOKS

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

Ingredients

Watermelon salad

Nutrition

Energy

2884kJ

Fat saturated

11.00g

Fat Total

30.00g

Carbohydrate sugars

57.00g

Carbohydrate Total

60.00g

Dietary Fibre

Protein

44.00g

Cholesterol

Sodium

1689.63mg

All nutrition values are per serve.

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 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.


delicious. – January 2012 , Page 84

Recipe by Valli Little
Photography by Brett Stevens

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