Cherry-Glazed Grilled Pork Ribs - cooking recipe

Ingredients

4 (12 ounce) cans cherry cola, flat (Pour cherry cola into large pot and let sit until it is no longer fizzy, about 4 hours)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon hot sauce
8 lbs pork spareribs

Preparation

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.