Fall-off-the-bone spareribs baked in the oven until tender then finished on the grill. Glazed with a spicy-sweet cherry cola glaze.
The cherry cola glaze is finger-licking fabulous and so easy to make. Who needs bottled sauce?
Baking the Ribs:
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4- Trim the ribs by removing the silver skin on the back and removing any excess fat. (I hate this process)
- Place each rack on a large sheet of heavy-duty aluminum foil. Sprinkle with salt and fresh ground pepper.
- Tightly seal the aluminum foil around the ribs. Place on a baking sheet and put it into a preheated 325 F degree oven. Bake for 2 hours or until meat is tender.
- Remove the ribs from the oven and carefully unwrap the foil.
Grilling the Ribs:
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4- I like to cut the large racks in half. It just makes it easier to handle on the grill. Especially if the ribs and beginning to fall off the meat. Brush the ribs with glaze on both sides.
- Place on a hot grill. Grill until glazed and brown for about 5 minutes per side.
- I like to brush more glaze over the ribs each time I turn them. Watch them close. The glaze is loaded with sugar that can burn.
- Remove ribs from the grill and allow to sit for about 15 minutes before carving. Slice in between each individual rib.
Cherry Cola Glaze:
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6- While the ribs are baking prepare the glaze. Pour the flat cola into a large heavy saucepan.
- Bring to a boil and let simmer for about 45 minutes or until reduced to 2 cups. You can eyeball it or to be sure pour the reduced cola into a measuring cup to be certain.
- Pour the reduced cola back into the pan. Add cherry preserves, 3 tablespoons of soy sauce, 2 tablespoons apple cider vinegar.
- If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.
- Whisk to blend.
- Bring to a slow simmer and cook until thick and reduced to about 2 1/2 – 3 cups. This can be made a few days in advance and refrigerated until ready to use. Now that’s a plus.
Serve with extra sauce. You’ll suck the bones dry.
Cherry Cola Glazed Ribs
BBQ sauce made from cherry cola and cherry preserves and spicy brown mustard makes an excellent sauce for grilled ribs
Ingredients
- 48 ounces 1.5 liters Cherry cola Flat
- 1 1/2 cups cherry preserves
- 2/3 cup spicy brown mustard
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 racks Pork Spare Ribs approx 7 lbs
- Salt and pepper
Instructions
Ribs
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Preheat oven to 325 degrees F. Sprinkle ribs with salt and pepper. Wrap each rack in heavy-duty aluminum foil and close tightly. Place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender. Remove from foil packs and cut each rack in half. Brush with glaze. Place on a hot grill and cook about 5 minutes on each side. Brush with glaze with each turn. Cook until browned and glazed. Remove from heat. Allow to ribs to rest 15 minutes before cutting. Cut between each bone and serve with remaining glaze. Serves 6. (inspired by Bon Appetit or Gourmet years ago)
Glaze
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Boil cherry cola that has been left out to flatten, which means bubbles removed. in a heavy large saucepan over medium heat until reduced to 2 cups. About 45 minutes. Stir in cherry preserves, mustard, soy sauce and apple cider vinegar. Bring to a simmer and cook until reduced to about 2 1/2 - 3 cups or about 30 minutes. Remove from heat and transfer to a serving bowl. Can be made a few days in advance and refrigerated. Rewarm before use.
Recipe Notes
- To reduce spice in the sauce, substitute equal parts of spicy brown mustard and dijon mustard.
- Ribs can be baked in advance and reheated on the grill while glazing.
- Glaze can be made up to 1 week in advance.
Repost from 2013
Can you do this totally in the oven?
Absolutely. Just unwrap the foil and pour on the bbq sauce. Continue to bake until the glaze thickens well over the ribs.
Thank you! I will remember this when I make them next time. On a personal note, did your youngest son get married? On one of your post you said you wanted to match him up. I feel the same way about my youngest daughter. She's 20. Maybe we should match them up.
Ha ha ha. Believe it or not he's engaged and getting married in Sept. Your daughter is still so young. He's an old guy…27. I would have been up for the match however 🙂
I made the sauce, but it wasn't thick. Did I mess up or is not as thick as BBQ sauce?
Hi Jackie, the sauce is not as thick as the bottled bbq sauce purchased in stores. If you would like it thicker, just continue to boil. As the sauce reduces it will become quite thick.
Will use this sauce to finish some racks on the grill after I lo & slo bbq them in my off-set smoker. The paper towel tip to remove the membrane does work. Been doing that for years – it saves a LOT of time! Just be sure to pull sideways, not straight up!
lo & slo in a smoker is the best. I'd love a rack of your ribs. Thanks for the tip. I'll practice more on my pulling skills.
We made these for Father's Day. Sooooooo good! Thanks Janet!
Thanks Lindy. That Sam is such a great daddy. Miss you guys.
I'll need to make these – they look so glazey and smooth!
…with a kick. I hope you give them a try.
Those look so good!
Janet, we don't have cherry flavored sodas in Argentina, if I use regular cola with some extra cherry preserve will work? Or is going to be too sweet?
Yes, just use regular cola. You don't need to add extra cherry preserve. You probably would never notice a difference.
Oh my – I have to give this one a try! We do love our ribs! Here is what I do to remove the membrane – once I get it lifted I use a paper towel to grasp it securely and then pull. You might have to do two or three pulls on the whole rib, but the paper towel keeps it in your hand and really helps.
Cheers!
Fabulous tip. I'll give it a try. Thanks so much.