Cherry-Glazed Grilled Pork Ribs

Recipe by LaLa Lola
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
  • Add next 5 ingredients.
  • Simmer until reduced to about 2-1/2 cups.
  • Put in large bowl, cover, and refrigerate.
  • (Can be done up to 1 week ahead.) Preheat oven to 325.
  • Place oven racks in upper and lower thirds of oven.
  • Salt& pepper spare ribs.
  • Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
  • Put each rack on a rimmed baking sheet.
  • Place each sheet on rack in oven.
  • Bake until tender, switching racks midway, about 2 hours total.
  • Remove from oven.
  • Allow to cool a bit.
  • Drain drippings from foil.
  • Wrap up in foil again and refrigerate.
  • (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
  • Cut racks into individual ribs and add to large bowl of glaze.
  • Toss to coat.
  • (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.
  • Serve, passing extra glaze.
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