Cherry Cola Glazed Ribs
Fall-off-the-bone pork ribs are baked in the oven until tender, then glazed with a spicy and sweet Cherry Coca Cola BBQ sauce before finishing on the grill.
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. Remove the silverskin from the ribs.
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Sprinkle ribs with salt and pepper. Place each rack on a strip of heavy-duty aluminum foil.
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Wrap tightly and place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender.
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Remove from foil packs.
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Cut each rack in half (if you like). Brush with glaze.
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Place on a hot grill and cook about 5 minutes on each side.
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Brush with glaze with each turn. Cook until browned and glazed.
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Remove from heat. Allow to ribs to rest 15 minutes before cutting. Cut between each bone and serve with remaining glaze.
Glaze
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Boil cherry cola that has been left out to flatten, which means bubbles removed.
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In a heavy large saucepan over medium heat until reduced to 2 cups. About 45 minutes.
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Stir in cherry preserves, mustard, soy sauce and apple cider vinegar.
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If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.
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Whisk to blend.
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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. 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.
- Barbecue pork ribs will keep well for up to 4 days in the fridge. Once they are cooled to room temperature, place them in an airtight container or wrap tightly in plastic wrap before refrigerating.
Note: This recipe was inspired by Bon Appetit.