Fair warning: this recipe is somewhat tedious. However, the end result is entirely worth the effort, and will have your Super Bowl or weekend grilling buddies clamoring for it year after year.
Cherry Cola Ribs
Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until no longer
effervescent—about four hours.
- 48 oz. cherry cola (flat) (four 12-ounce cans or 6 cups)
- 2 cups cherry jam or preserves
- ⅔ cup Dijon mustard with horseradish
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 3 rack package of baby back pork ribs
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1½ cups—about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2½ cups, stirring occasionally; about 35 minutes. Transfer glaze to large bowl.
Tip: Glaze can be made one week ahead. Cover and chill. Be sure to bring to room temperature before using.
Position racks in top and bottom thirds of oven and preheat to 325º. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil (usually a double layer is a good idea) enclosing completely. Divide foil packets between two rimmed baking sheets.
Bake for 2 hours, switching positions of baking sheets halfway through. Cool ribs slightly in foil. Open one end and pour off any fat from foil packets.
Tip: The baking can be done one day ahead. Just keep the ribs covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.
Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze.
Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.
Tip: Ribs can also be baked if a grill is not available.
Source: Bon Appetit Magazine, 2002