Ingredients Jump to Instructions ↓

  1. 336 g cans flat cherry cola

  2. 2 cups cherry preserves

  3. 2/3 cup Dijon mustard

  4. 3 tbsp. soy sauce

  5. 2 tbsp. apple cider vinegar

  6. 1 tbsp. Tabasco sauce

  7. 6569 g trimmed pork spareribs

Instructions Jump to Ingredients ↑

  1. Place cherry cola in a large saucepan and bring to a boil. Boil about 45 minutes over medium high heat until reduced to 1 1/2 cups. Reduce heat to medium and stir in cherry preserves, Dijon, soy sauce, vinegar and Tabasco. Simmer until reduced to 2 1/2 cups, stirring occasionally. Transfer glaze to a large bowl. Preheat oven to 325 degrees. Wrap rib racks separately in foil. Place ribs on sheet pans and bake about 2 hours until very tender. Cool ribs slightly and pour off fat. Prepare grill. Set ribs on a grill rack and brush all over with glaze. Grill ribs about 5 minutes until brown and glazed. Serve immediately.


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