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
- 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.
- 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.
- Preheat the oven to 180℃.
- 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.
- 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.
- 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.
- 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.
- Repeat the above step twice until the ribs are dark and sticky then leave to rest for 10 minutes.
- Finally(!) cut the racks into individual ribs and eat!