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| Cherry Cola Spareribs |
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| Ingredients – RIBS |
7 lbs (3.15 kg) Pork Side Ribs
1 tsp (5 ml) Salt
3/4 tsp (5 ml) Pepper
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| Method |
Ribs
Place each rack of ribs on a large piece of aluminum foil; sprinkle evenly with salt & pepper.
Enclose each rack tightly with foil.
Divide foil packets between 2 rimmed baking sheets.
Bake in top and bottom third of pre-heated 325 F (160 C) oven, switching positions of baking pans halfway through cooking, for about
2 hours, or until ribs are very tender.
Let cool in foil packets.
If making ahead: Once cooled, ribs can be transferred to a large roasting pan, covered with plastic wrap and refrigerated for up
to 1 day.
Bring to room temperature before continuing.
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| Ingredients – Cherry Cola Glaze |
5 cups (1.25 l) Cherry Cola OR
3 cups (750 ml) Cherry Soda and 2 cups (500 ml) Cola
2 cups Cherry Jam
1/3 cup (75 ml) Dijon Mustard
1/4 cup (60 ml) prepared white Horseradish
3 tbsp (45 ml) Soy Sauce
3 tbsp (45 ml) Cider Vinegar
1 tsp (5 ml) hot Pepper Sauce
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| Cherry Cola Glaze |
In a large heavy-bottomed saucepan, bring cherry cola to boil
over medium-high heat; boil gently for about 45 minutes, or until reduced to 1 1/2 cups (375 ml).
Whisk in cherry jam, mustard, horseradish, soy sauce, vinegar and hot pepper sauce.
Simmer
over medium heat for about 30 minutes, or until reduced to
2 1/2 cups (625 ml).
If making ahead: Glaze can be cooled, covered with plastic wrap and refrigerated for up to 3 days.
Bring to room temperature before continuing. If the sauce is very thick, stir in 1/4 cup (60 ml) water.
Cut each rack of ribs into individual rib portions. Place ribs on grill preheated to medium-low heat.
Grill ribs, basting with sauce and turning often, for 5-10 minutes, or until well glazed and browned.
Serve immediately.
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