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.