Finger-licking Dr Pepper ribs

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

6 beef rib racks, cut 2.5 cm thick
2 batches Dr Pepper Marinade
3 tablespoons maple syrup
6 tablespoons water
salt and freshly ground black pepper, to taste
Barbecue Sauce, to serve
Mayonnaise or aioli (optional), to serve

Method

Place rib racks in a large plastic container or in a zip-lock plastic bag and add one batch of Dr Pepper Marinade to cover. Leave in the refrigerator for 3 hours or preferably overnight.

Wrap the ribs tightly in tin foil and cook at 100°C–125°C away from direct heat on your barbecue for at least an hour.

Unwrap the ribs and dip them into the fresh (second batch) marinade. Set them directly over the fire until they are a deep reddish-brown with a crust on both sides.

Combine maple syrup and warm water in a small bowl to make a glaze. Lightly brush the surface of the cooked ribs with the glaze and season the ribs lightly with salt and pepper.

Serve with barbecue sauce, mayonnaise/aioli or any other favorite sauce or condiment.

Recipe from TEXAN BBQ By Robert Louis Murphy.

Notes

This dish can be served whole to serve 6 people as a main, or cut each section in half and serve 12 as a starter. If you really must use ribs ‘off the rack’, they will be three times larger than this recipe requires. This will affect the cooking times and will involve cooking the wrapped ribs very slowly on a low, indirect heat until the internal meat temperature
is about 80°C.