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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 12 |
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Who doesn't like Ribs? Slow cooked then grilled! They are mouth-watering and great for a New Year's Day feast or Super Bowl Party! Yummy for the tummy! *wink* Ingredients:
4 12-ounce cans cherry cola (flat) |
2 cups cherry jam or preserves |
2/3 cup dijon mustard with horseradish |
3 tablespoons soy sauce |
2 tablespoons malt vinegar or apple cider vinegar |
1 tablespoon hot pepper sauce |
7 1/4 to 7 1/2 pounds well-trimmed pork spareribs |
Directions:
1. Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes.
2. Stir in next 5 ingredients.
3. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes.
4. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
5. Position racks in top and bottom thirds of oven and preheat to 300°F. Sprinkle ribs with salt and pepper.
6. Wrap each rib rack tightly in foil, enclosing completely.
7. Divide foil packets between 2 rimmed baking sheets.
8. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total.
9. Cool ribs slightly in foil.
10. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
11. Prepare barbecue (medium-low heat).
12. Cut each rib rack between bones into individual ribs.
13. Set aside 1 cup glaze.
14. Add ribs to bowl with remaining glaze and toss to coat.
15. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total.
16. Serve, passing reserved glaze separately.
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