Grilled Spareribs With Cherry Cola Glaze Recipes

CHERRY COLA GLAZED RIBS

Steps:

• Preheat oven to 325 degrees F. Sprinkle ribs with salt and pepper. Wrap each rack in heavy-duty aluminum foil and close tightly. Place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender. Remove from foil packs and cut each rack in half. Brush with glaze. Place on a hot grill and cook about 5 minutes on each side. Brush with glaze with each turn. Cook until browned and glazed. Remove from heat. Allow to ribs to rest 15 minutes before cutting. Cut between each bone and serve with remaining glaze. Serves 6. (inspired by Bon Appetit or Gourmet years ago)
• Boil cherry cola that has been left out to flatten, which means bubbles removed. in a heavy large saucepan over medium heat until reduced to 2 cups. About 45 minutes. Stir in cherry preserves, mustard, soy sauce and apple cider vinegar. Bring to a simmer and cook until reduced to about 2 1/2 - 3 cups or about 30 minutes. Remove from heat and transfer to a serving bowl. Can be made a few days in advance and refrigerated. Rewarm before use.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE

Steps:

• Boil flat cherry soda in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, takes about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and then simmer and stir occasionally until mixture is reduced to 2 1/2 cups, about 35 minutes. Transfer this glaze to a large bowl for coating ribs, or if making ahead, transfer to a seal-able container.
• Position oven racks in top and bottom thirds of oven, preheat to 325 degrees F. Sprinkle and rub ribs with salt and pepper. Wrap each rib rack tightly in foil, into a sealed packet. Divide foil packets between 2 rimmed baking sheets. Bake one set on top and the other on the bottom rack of oven until ribs are very tender, switching positions of baking sheets after one hour, half way through. Bake for another hour. Cool ribs slightly until you can handle the foil, pour off any fat.
• Prepare barbecue (medium-low heat). Cut each rib 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.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
• Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
• Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

CHERRY-GLAZED GRILLED PORK RIBS

Steps:

• Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
• Add next 5 ingredients.
• Simmer until reduced to about 2-1/2 cups.
• Put in large bowl, cover, and refrigerate.
• (Can be done up to 1 week ahead.) Preheat oven to 325.
• Place oven racks in upper and lower thirds of oven.
• Salt& pepper spare ribs.
• Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
• Put each rack on a rimmed baking sheet.
• Place each sheet on rack in oven.
• Bake until tender, switching racks midway, about 2 hours total.
• Remove from oven.
• Allow to cool a bit.
• Drain drippings from foil.
• Wrap up in foil again and refrigerate.
• (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
• Cut racks into individual ribs and add to large bowl of glaze.
• Toss to coat.
• (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.
• Serve, passing extra glaze.

CHERRY COLA GLAZED SPARE RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
• Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
• While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
• Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
• For Outdoor Grill:
• Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.

RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan.
• Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened.
• Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl.
• Rub the spice mix into the ribs.
• Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes.
• Carefully open the foil and remove the ribs to the hot grill rack.
• Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides.
• Heat remaining sauce to a boil; boil and stir one minute.
• Serve sauce with ribs.