Cherry-Glazed Grilled Pork Ribs |
|
 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it! Ingredients:
4 (12 ounce) cans cherry cola, flat (pour cherry cola into large pot and let sit until it is no longer fizzy, about 4 hours) |
2 cups cherry jam or 2 cups preserves |
2/3 cup dijon horseradish mustard |
3 tablespoons soy sauce |
2 tablespoons cider vinegar |
1 tablespoon hot sauce |
8 lbs pork spareribs |
Directions:
1. Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
2. Add next 5 ingredients.
3. Simmer until reduced to about 2-1/2 cups.
4. Put in large bowl, cover, and refrigerate.
5. (Can be done up to 1 week ahead.) Preheat oven to 325.
6. Place oven racks in upper and lower thirds of oven.
7. Salt& pepper spare ribs.
8. Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
9. Put each rack on a rimmed baking sheet.
10. Place each sheet on rack in oven.
11. Bake until tender, switching racks midway, about 2 hours total.
12. Remove from oven.
13. Allow to cool a bit.
14. Drain drippings from foil.
15. Wrap up in foil again and refrigerate.
16. (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
17. Cut racks into individual ribs and add to large bowl of glaze.
18. Toss to coat.
19. (It’s kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won’t burn.
20. Serve, passing extra glaze.
|
|