Dr Pepper Pork Ribs
documentingmydinner
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.
Prep Time 30 minutes mins
Cook Time 4 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Servings 2 People
Calories 1200 kcal
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
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.
Keyword American, Dr Pepper, Pork, Potato Skins, Ribs, Slaw, Slow Cooking