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.
Preheat oven to 325 degrees F. Remove the silverskin from the ribs.
Sprinkle ribs with salt and pepper. Place each rack on a strip of heavy-duty aluminum foil.
Wrap tightly and place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender.
Remove from foil packs.
Cut each rack in half (if you like). 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.
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.
If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.
Whisk to blend.
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.
Note: This recipe was inspired by Bon Appetit.