Cherry Cola Ribs
LouAnn Dykhouse
Before
using the cherry cola, pour it into a bowl and allow it to stand at room
temperature until no longer effervescent, about four hours.
4 12-ounce
cans cherry cola (flat)- diet Cola is NOT RECOMMENDED.2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
3 to 4 Racks Baby Back ribs or St Louis Style Ribs
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. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and 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 barbecue (medium-low heat). Cut each rib rack in half between bones. Set aside 1 cup glaze. Brush ribs with remaining glaze and grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.
The glaze is easily doubled to feed a crowd.
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