* Exported from MasterCook *
Grilled Spareribs w/ Cherry Coke Glaze
Recipe By : Bon Apetite
Serving Size : 6 Preparation Time :4:00
Categories : Meats Pork
Amount Measure Ingredient -- Preparation Method
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4 cans Regular cherry Cola -- flat
2 cans Cherry Jam or preserves
2/3 cup Dijon mustard w/ horseradish
2 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
7 1/2 pounds pork spareribs -- well trimmed
Boil cherry coke in large heavy saucepan over medium-high heat until reduced to 1 1/2 cups - about 45 minutes. Stir in next five 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. (Can be made 1 week ahead; Cover, chill, bring to room temperature before using)
Position racks in top & bottom thirds of oven & preheat to 325 degF. Sprinkle ribs with salt and pepper. Wrap each rib tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of bakery sheets halfway through baking; about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets & refrigerate. Let stand at room temperature before continuining.)
Prepare sauce (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze & toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.
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NOTES :
Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until no longer effervescent, about four hours. Start with a relish platter, then serve the spareribs with the State Fair Potato Salad and corn on the cob. What to drink: Tall glasses of iced tea or frosty mugs of lager.