Dr Pepper Pork Ribs
Dr Pepper Ribs are pure comfort food. They are satisfying as they are indulgent and a real treat. The ribs are first slow cooked in Dr Pepper before being glazed in a Dr Pepper spiked BBQ sauce and finished off in a hot oven. The sugar in the Dr Pepper and the spiciness lends amazing flavour to these ribs and caramelises them too. Serve the ribs with the best ever crispy potato skins with cheese and bacon and also crunchy apple coleslaw for the ultimate American feast. This recipe will take a long time but the low’n’slow cooking of the ribs and the marinating is worth it. Save it for a rainy, lazy Sunday.
TIPS
- You could make these ribs with any carbonated drink. Just make sure it is not a diet drink as you need the sugar content.
- Any BBQ sauce would work. I like Angus and Oink.
- No need to waste the remaining potato. Mix with mayonnaise for a simple potato salad or make into Haddock Fish Cakes
- The Dr Pepper ribs can be cooked on a BBQ instead of the final oven cook if the sun is out.
- Try making my Hot Sticky and Sweet Chicken Wings for a real American food night.
- Cook the Dr Pepper Ribs in the slow cooker. Simply add the same ingredients and cook on low for 6-8 hours. Follow on from step 2 as normal.
- The recipe can easily be doubled – you might not need to use double the amount of Dr Pepper.
GET IN TOUCH
If you have any queries about this Ribs recipe, get in touch at [email protected] or on Instagram
MORE RECIPES TO TRY
- Steak with Chimichurri and Cassava Fries
- BBQ Brisket Mac and Cheese
- Jerk Sea Bass with Rice and Peas
- Chicken Satay Skewers with Peanut Sauce
- Chilli Cheese Fries
- Fried Chicken with Maple Syrup and Mustard Drizzle
- Ultimate Mac and Cheese
- Mexican Chicken Burrito
Dr Pepper Pork Ribs
Dr Pepper Ribs are first slow cooked in Dr Pepper before being glazed in a Dr Pepper spiked BBQ sauce and finished off in a hot oven. Serve with the best ever crispy potato skins with cheese and bacon and crunchy apple coleslaw for the ultimate American feast.
Ingredients
For the Dr Pepper Ribs
- 1 or 2 Rack of Pork Ribs (Depending on how hungry you are)
- 2 Litre Dr Pepper
- Tbsp Fennel seeds, Smoked Paprika, Garlic powder and Chilli flakes
- Pinch White Pepper
- 300 ml BBQ sauce See tips
For the Cheese and Bacon Loaded Potato Skins – Makes 4 Skins
- 2 Large baking potatoes
- 100 g strong cheddar cheese grated
- 3 Tbsp of mayonnaise
- 5 spring onions sliced
- 4 rashers of bacon
For the Slaw
- 1 apple sliced into matchsticks
- 1/2 a white cabbage shredded
- 1/4 white onion very finely sliced
- 1 tsp of white wine vinegar
- 3 tbsp of greek yoghurt
- 1 tsp of nigella seeds
- Salt and Pepper
- Olive Oil
Instructions
For the Dr Pepper Ribs
- Preheat the oven 140C. Place the ribs in a deep roasting tin, pour over the Dr Pepper and stir in the spices and white pepper. If the ribs are not covered by the Dr Pepper, top up with water. Tightly cover the tin with foil and place in the oven for 3 hours.
- Take the ribs out of the oven, drain the liquid into a pan and allow the ribs to cool.
- Meanwhile, heat the pan of liquid over a high heat and reduce to a syrup, this should take about 10-15 minutes. Mix with the BBQ sauce. Spread the Dr Pepper BBQ sauce over the ribs, retaining some for dipping if you like. Chill in the fridge for at least 3 hours or up to 24 hours.
- Prehead the oven to 220C. Cook the ribs for 20 minutes.
For the Cheese and Bacon Loaded Skins
- Preheat the oven to 200C. Rub oil, salt and pepper into the potatoes. Bake in the oven for around 1 hour or until cooked through
- Fry the bacon until really crispy then crumble into small pieces.
- When the potatoes are cool enough to handle, cut them in half and scoop out the potato flesh. Put half of the scooped out potato into a bowl, mix in the mayonnaise, most of the cheese, half the spring onions and half the bacon bits. Season with salt and pepper and then spoon back into the potato skins. Top with the remaining cheese and bacon. Place in an oiled baking dish.
- Preheat the oven to 220C. Cook for 20 minutes.
For the Slaw
- Meanwhile, make the coleslaw. Mix the apple, coleslaw, onion, white wine vinegar, yoghurt and nigella seeds. Season with salt and chill until needed. This can be made a day in advance.
To serve
- Half the Dr Pepper ribs (or keep whole if using two racks) and serve with the potato skins and the coleslaw. Sprinkle over the remaining spring onions.
