Confession: I have – when no one is looking – eaten this sauce straight from the bowl.
It is that unbelievably good. And so, so easy. The sauce cooks on the stove, the ribs cook in the oven (with a quick finish on the grill) and dinner is served…
Enough talk – let’s eat!
Grilled Spareribs with Cherry Cola Glaze
adapted from Epicurious
4 12 oz. cans cherry cola
2 c. cherry jam or preserves
2/3 c. Dijon mustard with horseradish
3 T. soy sauce
2 T. apple cider vinegar
1 t. – 1 T. hot pepper sauce
2 racks pork spareribs
Pour the cola into a large saucepan and let sit until flat. Boil over medium-high heat until reduced to 1 1/2 cups (about 45 minutes). Stir in the next 5 ingredients.
Reduce heat to medium and simmer until reduced to 2 1/2 cups, stirring occasionally (about 30 minutes). Transfer glaze to a large bowl (can be made one week ahead; cover and chill. Bring to room temperature before using).
Position racks in top and bottom thirds of oven and preheat to 325. Sprinkle ribs with salt and pepper. Wrap each rack tightly in foil and place on foil-lined baking sheets. Bake for two hours. Cool slightly, snip a small hole in the corner of each packet and pour off the excess fat (can be prepared one day ahead, refrigerated. Let stand at room temperature for one hour before continuing)
Cut each rib rack into individual sections of three ribs. Set aside one cup of glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning continuously, about 5 minutes. Serve, passing reserved glaze separately.