Belinda made this from the December 2011 / January 2012 Delicious magazine (recipe by Valli Little) while we were on Philip Island on holiday. We ended up not having enough Dr. Pepper because it’s not popular here and hard to find, so Coke was substituted with a bit of prune juice for flavour. And we also didn’t have Worcestershire sauce or micro herbs, but they were great regardless!
1.5-2 kg (3-4 lb) American style pork ribs (cut into sections of 2-3)
2 sticks whole cinnamon
2 whole star anise
2 L (8 cups) Dr. Pepper (we only had 2 cups, so Coke was substituted for the rest with about 1/2 cup prune juice)
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup tomato sauce (ketchup)
2 Tb Dijon mustard
1/4 cup soy sauce
Watermelon, feta and edamame salad
1 package frozen, podded edamame (2 cups)
1/4 watermelon, chopped
1 small red onion, thinly sliced
200g (8 oz) marinated feta, crumbled
2 Tb olive oil
2 Tb lemon juice
Divide ribs, cinnamon and star anise between 2 roasting pans and pour 3 cups Dr. Pepper into each pan. Cover with foil and roast for 1.5 hours at 160 C (300 f) or until meat is tender and cooked through. Meanwhile, place remaining 2 cups Dr. Pepper and remaining ingredients in a saucepan over medium heat and cook, stirring, for 5-10 minutes until reduced and thick. Set glaze aside. Remove ribs from oven, discarding the cooking liquid. Place ribs on a roasting rack and baste ribs regularly for another 45 minutes, turning the ribs over each time.
For the salad, blanch edamame in boiling, salted water for 2-3 minutes. Drain and wash with cold water to cool. Place watermelon in a bowl and scatter with edamame, onion and feta. Combine oil and lemon juice in a small bowl, season with salt and black pepper, and drizzle over the salad.