Serves 6
260 min
Grilled Spareribs with Cherry Cola Glaze
Recipe GLPRb1ce2e96145821
Tender, fall-off-the-bone pork spareribs baked until tender, then grilled and glazed with a tangy-sweet cherry cola reduction infused with horseradish, soy sauce, and a hint of heat. This impressive dish combines the savory depth of Asian flavors with the fruity brightness of cherry jam for a uniquely delicious barbecue experience.
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Ingredients
2 tablespoons apple cider vinegar
2 cups cherry jam or preserves
4 (12-ounce) cans cherry cola, flat
1 tablespoon prepared horseradish
7 to 7½ pounds well-trimmed pork spareribs
3 tablespoons soy sauce
2 teaspoons tabasco sauce
Salt and black pepper to taste
Aluminum foil for wrapping
Directions
Pour the cherry cola into a large Dutch oven or saucepan. Bring to a boil over medium-high heat and allow it to reduce until approximately 1½ cups remain, about 45 minutes.
Add the cherry jam, apple cider vinegar, prepared horseradish, soy sauce, and tabasco sauce to the reduced cola. Stir well to combine. Lower the heat to medium and simmer gently, stirring occasionally, until the glaze reduces to about 2½ cups, approximately 35 minutes. Remove from heat and set aside.
Position oven racks in the upper and lower thirds of your oven and preheat to 325°F.
Pat the spareribs dry and season generously on both sides with salt and black pepper. Wrap each rack tightly in aluminum foil. Divide the ribs between two baking sheets and place in the preheated oven.
Bake the wrapped ribs for 2 hours, until very tender.
Remove the ribs from the oven and let them cool slightly until they are comfortable to handle.
Heat your grill to medium heat while the ribs cool.
Carefully separate the rib racks into individual ribs. Place them in a large bowl and toss with about 1 cup of the cherry cola glaze, coating all surfaces evenly.
Arrange the glazed ribs on the grill and cook for 2 to 3 minutes per side, basting with additional glaze from the reserved amount to build a rich, glossy coating.
Transfer the grilled ribs to a serving platter and drizzle with the remaining cherry cola glaze. Serve hot.
