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:
- 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:
- 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:
- 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
- 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
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)
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.
- 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