Red onion ribs

These tangy ribs were really excellent — they take a bit of preparation but are well worth the effort.


  • Rack of pork ribs, 2
  • Dr Pepper, 2 litres
  • Red onion, 2 medium, chopped
  • Garlic, 4 or 5 cloves, peeled
  • Lime, 2, juiced
  • Tomato ketchup, 4 tablespoons
  • Soy sauce, 4 tablespoons
  • Tabasco, few shakes
  • Tomato purée, 1 tablespoon
  • Olive oil, 1 tablespoon
  • Worcestershire sauce, 2 tablespoons
  • Bourbon, 25ml
  • Salt + pepper


  1. For the marinade: blend the red onion, garlic, lime, olive oil and salt + pepper until smooth then add to a strong freezer bag with the racks of ribs. Give the bag a roll so the ribs are evenly covered with the marinade and leave overnight in the fridge.
  2. For the barbecue sauce: take a small pan and add the tomato ketchup, soy sauce, Worcestershire sauce, tabasco, tomato purée and bourbon and slowly bring to the boil then set aside.
  3. Preheat the oven to 180℃.
  4. Place a shallow roasting rack1 into an oven tray, lay the ribs on the rack then pour the red onion marinade on top of the ribs, distributing it evenly.
  5. From the corner of the oven tray (not over the ribs!), pour the Dr Pepper until it’s about 1/4 of the way up the ribs.
  6. Using hardy catering foil, wrap the top of the oven tray twice ensuring it’s well sealed then place on the middle tray in the oven and cook for 100 minutes.
  7. Take the oven tray out, remove the foil and brush generously with the barbecue sauce, returning the ribs to the oven uncovered for 10 minutes.
  8. Repeat the above step twice until the ribs are dark and sticky then leave to rest for 10 minutes.
  9. Finally(!) cut the racks into individual ribs and eat!

  1. I’m using a shallow roasting rack because when the roasting tin is covered, the foil shouldn’t be touching the ribs as it’s likely to stick.