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Cherry Cola Glaze |
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| Ingredients: |
For 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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For 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.) packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
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| Notes: |
2017-09-01: The Pork Spareribs were made with the 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.
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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