Cherry Cola Glazed Pork Spareribs

Cherry cola glazed pork spareribs bake until tender, then finish on the grill with a tangy cherry, mustard, and vinegar glaze.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 3 30

Cola Resting Time 4

Total Time 7 50

Servings servings

Calories 965

Equipment

1 Liquid Measuring Cup for checking the cola and finished reduction
1 set Dry Measuring Cups for jam and mustard
1 set Measuring Spoons for soy sauce, vinegar, and hot sauce
1 Large Mixing Bowl for flattening the cola and coating the ribs
1 Heavy Large Saucepan for reducing the glaze
1 Stovetop for both glaze reductions
1 Wooden Spoon for stirring the glaze
1 Heat-Safe Storage Container with Lid for cooling or holding the glaze
1 Refrigerator for an ahead-of-time glaze
1 Oven for tenderizing the wrapped ribs
enough to wrap each rack Heavy-Duty Aluminum Foil for sealed rib packets
2 Rimmed Baking Sheets for the foil-wrapped racks
1 pair Oven Mitts for moving the hot sheets and packets
1 Grill for caramelizing the glaze
1 Serving Bowl for the clean reserved glaze
1 Cutting Board for separating the ribs
1 Chef's Knife for cutting between the bones
1 pair Long-Handled Tongs for turning the ribs on the grill
1 Instant-Read Thermometer for confirming the pork has passed its safe minimum temperature

Ingredients

Cherry Cola Glaze

4 12-ounce cans cherry cola poured into a bowl and allowed to go flat for about 4 hours
2 cups cherry jam or preserves
⅔ cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar apple cider vinegar may be used
1/4-1/2 teaspoon hot pepper sauce to taste

Ribs

7-8 pounds pork spareribs well trimmed
kosher salt to taste
black pepper freshly ground; to taste

Instructions

Make the Glaze

Pour the cherry cola into a large mixing bowl and leave it at room temperature until it is no longer effervescent, about 4 hours.
4 12-ounce cans cherry cola
Measure the flat cola with a liquid measuring cup and transfer it to a heavy large saucepan. Boil over medium-high heat on the stovetop until reduced to 1 1/2 cups, about 45 minutes.
Stir in the cherry jam, Dijon mustard with horseradish, soy sauce, malt vinegar, and hot pepper sauce. Reduce the heat to medium and simmer, stirring occasionally, until the glaze measures about 2 1/2 cups, about 35 minutes. Cool before using; if making it ahead, cover and refrigerate, then bring it back to room temperature.
2 cups cherry jam or preserves, 2/3 cup Dijon mustard with horseradish, 3 tablespoons soy sauce, 2 tablespoons malt vinegar, 1/4-1/2 teaspoon hot pepper sauce

Bake and Grill

Position oven racks in the upper and lower thirds and preheat to 325°F. Season the pork spareribs with kosher salt and black pepper. Wrap each rack tightly in heavy-duty aluminum foil, place the packets on two rimmed baking sheets, and bake for about 2 hours, switching the sheets halfway, until very tender.
7-8 pounds pork spareribs, kosher salt, black pepper
Let the packets cool just enough to handle, then carefully pour off the fat. Cut between the bones to make individual ribs. Reserve 1 cup glaze in a clean serving bowl, then toss the ribs with the remaining glaze in the large mixing bowl.
Prepare a grill for medium-low heat. Grill the glazed ribs with long-handled tongs, turning often to prevent burning, until browned and caramelized, about 5 minutes total. Confirm the meat has passed 145°F with an instant-read thermometer, rest for at least 3 minutes, and serve with the clean reserved glaze.

Notes

Flatten the cola before reducing it, keep the glaze at a steady simmer rather than a hard boil after the preserves are added, and turn the ribs often during their brief grill finish because the sweet coating can darken quickly.

Nutrition