Grilled Spareribs with Cherry Cola Glaze

By á-61574

Ingredients

• 4 12-ounce cans cherry cola (flat)
• 2 cups cherry jam or preserves
• 2/3 cup Dijon mustard with horseradish
• 3 tablespoons soy sauce
• 2 tablespoons malt vinegar or apple cider vinegar
• 1 tablespoon hot pepper sauce
• 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. DO AHEAD Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.

Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. DO AHEAD Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.

Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.