Grilled Spareribs With Cherry Cola Glaze - cooking recipe

Ingredients

4 (12 ounce) cans cherry cola (flat)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons malt vinegar or 2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
salt
pepper
7 1/4 - 7 1/2 lbs pork spareribs, well-trimmed

Preparation

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.