The Esch's Cherry Coke Ribs 
Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until no longer sparkling, about four hours. Or pick up the flat cherry coke from the last night's party.
SAUCE:
4 12 oz. cans cherry cola 2 cups cherry jam or preserves 2/3 cup Dijon mustard 3 tablespoons soy sauce 3 tablespoons malt vinegar
2 tbsp lime juice
1 tablespoon hot pepper sauce
Dry rub:
3 tbsp coarse sea salt
1 tbsp powdered garlic
1 tbsp black pepper
1 tbsp ancho pepper, powdered
7 1/4 to 7 1/2 pounds well-trimmed pork spareribs
Methodology: 
In a large dutch oven over medium-high heat, boil the cherry cola until reduced to 1.5 cups (about 45 minutes). Stir in the cherry jam, dijon mustard, soy sauce, malt vinegar, and hot pepper sauce. Reduce the heat to medium and simmer until the mixture is reduced to 2.5 cups (about 35 minutes). Transfer the glaze to a large bowl.
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. The glaze can be made up to a week prior to using and refridgerated in an airtight container.
RIBS:
Position baking racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle the ribs with coarse sea salt and fresh ground black pepper, . Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. 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.)
Prepare grill (medium-low heat). Cut each rib rack 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.