Cherry Cola Barbecue Ribs
Serves: 4 to 6
Total Time: 3 hours
2 racks of pork spare ribs (about 3 pounds each), fat trimmed
1 tablespoon kosher salt
2 teaspoons cracked black pepper
3 cups flat cherry cola
1 cup cherry preserves
3 tablespoons Dijon mustard
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1. Preheat oven to 325°F. Lay a long piece of aluminum foil on each of two, separate sheet pans. Place spare ribs in center, season with salt and pepper and wrap tightly. Bake for 2 ½ hours, or until tender.
2. While ribs are baking, pour cola into a saucepan and bring to a simmer over high heat. Cook liquid, uncovered, until reduced by half (about 30 minutes). Reduce heat and add remaining ingredients, stirring to combine. Cook another 30 minutes. Remove sauce from heat and let stand until ribs are ready to grill.
3. For grilling, prepare preferred method (gas or charcoal) and grill ribs over a medium-high heat until meat starts to caramelize a little, becoming slightly crusty. Brush each side with sauce. Flip slabs once. Serve with extra sauce.
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