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Grilled Spareribs with Cherry Cola Glaze




Source of Recipe


Bon Appétit | July 2002


Recipe Introduction


Delicious sauce! Matthew at CK made these and I loved the sound of the sauce. The addition of the mustard and horseradish rounds out the flavor and prevents the sauce from being too cloyingly sweet. Matthew used leftover sauce on a grilled pork tenderloin. Since I only used one rack of ribs, I'm going to try this, too. I didn't have any horseradish Dijon, so I just added about one tablespoon of horseradish to the sauce. You can make the sauce up to a week ahead of time in the fridge - just bring it to room temperature before using. You can also bake the ribs a day ahead - just leave them wrapped in foil (after draining off the fat) and refrigerate. Take them out of the fridge an hour before grilling.



List of Ingredients




4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
7 1/4 to 7 1/2 pounds well-trimmed pork spareribs


Recipe



Boil the cola in a heavy large saucepan at medium-high heat until it reduces to 1 1/2 cups. This will take about 45 minutes. Stir in the jam, Dijon, soy sauce, vinegar and pepper sauce. Reduce heat and simmer until it reduces to 2 1/2 cups, stirring occasionally. This will take about 35 minutes.

Move racks to the top and bottom thirds of the oven and preheat it to 325 degrees. Season the ribs with salt and pepper and wrap each rack completely and tightly in foil. Place each rack on a baking sheet and bake until tender. This will take about 2 hours. Cool slightly in the foil and pour off any fat.

Start the grill and heat to medium-low. Cut each rib rack into individual ribs. Set aside one cup of the sauce. Add the ribs to a bowl with the remaining sauce and stir to coat. Grill ribs until browned on both sides. Serve with the reserved sauce.


Servings will vary - I used a rack of very meaty Kansas City ribs and that one rack would have served 4-6 people easily. The recipe actually calls for just 'spare ribs' and says it will serve six.