1 or 2 Racks (3.5 lbs each) well-trimmed pork spareribs
Cherry Cola Glaze [optional]
Purchased BBQ Sauces
A Day Ahead:|
Make the Cherry Cola Glaze
Position racks in top and bottom thirds of oven and preheat to 325o.
Cut the ribs in half. Sprinkle each half with salt and pepper and wrap each half rib rack tightly in foil, enclosing completely.
Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2.5 hours total.
Cool ribs slightly in foil and pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
The Next Day:
Preheat oven to 325o.
Cut ribs between bones into individual or pairs of ribs.
Add ribs to bowl with glaze/sauces and toss to coat.
Bake ribs on foil loosely covered with additional foil, until brown and glazed, about an hour, total.
2018-07-04: Served with Sticky Fingers sauces; German Potato salad and corn from Seaford. This was done in one day and worked well.|
2018-05-05: We used 3 racks of ribs, but that crowded the pand, and, on the 1st day, they we underdone, so we increased the time on the second day and they were a little overdone. We used bottled sauces and 3 pair went to the freezer.
2018-03-23: We forgot to drain the ribs before the fat cooled. Served with Sticky Fingers Carolina Mustard sauce.
2017-09-01: The ribs were made with the Cherry Cola Glaze and then split into two recipes from the original.
2017-07-28: the glaze was thinner, but the ribs were still excellent. Next time we will coat some of the ribs with different sauces.