Cherry-Glazed Grilled Pork Ribs

READY IN: 4hrs 30mins
Recipe by LaLa Lola

I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it!

Top Review by Princess Anna

These ribs are the best ribs you will ever have. The cherry glaze is time consuming to prepare, but well worth the work.

Ingredients Nutrition

  • 4 (12 ounce) cans cherry cola, flat (Pour cherry cola into large pot and let sit until it is no longer fizzy, about 4 hours)
  • 2 cups cherry jam or 2 cups preserves
  • 23 cup dijon horseradish mustard
  • 3 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon hot sauce
  • 8 lbs pork spareribs


  1. Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
  2. Add next 5 ingredients.
  3. Simmer until reduced to about 2-1/2 cups.
  4. Put in large bowl, cover, and refrigerate.
  5. (Can be done up to 1 week ahead.) Preheat oven to 325.
  6. Place oven racks in upper and lower thirds of oven.
  7. Salt& pepper spare ribs.
  8. Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
  9. Put each rack on a rimmed baking sheet.
  10. Place each sheet on rack in oven.
  11. Bake until tender, switching racks midway, about 2 hours total.
  12. Remove from oven.
  13. Allow to cool a bit.
  14. Drain drippings from foil.
  15. Wrap up in foil again and refrigerate.
  16. (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
  17. Cut racks into individual ribs and add to large bowl of glaze.
  18. Toss to coat.
  19. (It’s kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won’t burn.
  20. Serve, passing extra glaze.

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