Grilled Spareribs with Cherry Cola Glaze


  • 4 12 ounce cans of Black Cherry Pop
  • 2 cups cherry jam or preserves
  • 2/3 cup Dijon mustard
  • 1/4 cup horseradish
  • 3 tablespoons soy sauce
  • 2 tablespoons malt vinegar or apple cider vinegar
  • 1 tablespoon hot pepper sauce
  • 7.5 lbs of pork spareribs


  1. Boil Black Cherry pop in a heavy saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes.  Stir in the rest of the ingredients (except ribs).  Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes.  Transfer glaze to a large bowl (can be made 1 week ahead.  Cover, chill. Bring to room temperature before using).
  2. Heat oven to 325. Line bottom of roasting pan with foil and place a rack in the pan.  Cut the ribs into sections about 2 or 3 ribs each.  Salt/pepper the ribs and back lid on for about 2 hours total.
  3. Cool ribs, pour off fat. (can for prepared 1 day in advance.)  Keep covered and refrigerate.  Let stand at room temperature 1 hour before continuing).
  4. Prepare BBQ (medium-low heat).  Set aside 1 cup of glaze.  Add ribs to bowl with remaining glaze and toss to coat.
  5. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total.
  6. Serve, passing glaze separately.

Thanks to WEBSITE for the recipe!

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