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Pork Spareribs with Cherry Cola Glaze |
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| This can be done with one rack or 2. |
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| Ingredients: |
1 Rack (3.5 lbs) well-trimmed pork spareribs
22 ounces cherry cola (flat)
1 cup cherry jam or preserves
1/3 cup Dijon mustard with horseradish
2 tablespoons soy sauce
1 tablespoons malt vinegar or apple cider vinegar
1/2 tablespoon hot pepper sauce
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[2 Rack (7 lbs) well-trimmed pork spareribs]
45 ounces cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
4 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
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| Procedures: |
A Day Ahead:
SAUCE
Boil cherry cola in heavy large saucepan over medium high heat until reduced to 3/4 cup [1 1/2 cups], about 45 minutes.
Stir in next 5 ingredients, reduce heat to medium and simmer until mixture is reduced to 1.25 [2 1/2] cups, stirring occasionally, about 35 minutes.
Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
RIBS
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 and toss to coat.
Bake ribs on foil loosley covered with additional foil, until brown and glazed, about an hour, total.
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| Notes: |
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.
2017-05-29: WOW. The glaze was a little too thick for the single rack, but the ribs were excellent. Served with shoe string potatoes and Sister Cities Slaw.
2017-01-16: Added to cookbook.
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09/02/2017
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