Cherry Cola Glazed Spare Ribs Food

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CHERRY COLA GLAZED SPARE RIBS



Cherry Cola Glazed Spare Ribs image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 7

1/3 cup Sandra Lee All-Purpose Rub
2 tablespoons teriyaki mix (recommended: Kikkoman)
3 racks pork spare ribs
1 cup cherry cola
1 cup BBQ sauce
1/3 cup cherry preserves
2 tablespoons teriyaki mix (recommended: Kikkoman)

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
  • Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
  • While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
  • Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
  • For Outdoor Grill:
  • Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE



Grilled Spareribs with Cherry Cola Glaze image

Categories     Pork     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 12-ounce cans cherry cola (flat)
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
7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Steps:

  • 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 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.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE



Grilled Spareribs With Cherry Cola Glaze image

Got this from Epicurious. Make sure to use flat soda. Let the soda stand at room temperature for at least 4 hours or overnight, this is important because you will need to boil the soda. The sauce can be prepared ahead of time (up to one week), cover and refrigerate. Bring to room temperature before using. The ribs can also be prepared up to the baking step one day ahead, keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing with adding sauce. For the Dijon mustard with horseradish, since I couldn't find any, I just add about a teaspoon or two of horseradish to the Dijon mustard. If you can't barbecue the ribs on the last step, just broil them in the oven until the sauce has caramelized.

Provided by JMigs0

Categories     Pork

Time 7h

Yield 6 12 servings, 6 serving(s)

Number Of Ingredients 9

4 (12 ounce) cans cherry cola (flat)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons malt vinegar or 2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
salt
pepper
7 1/4-7 1/2 lbs pork spareribs, well-trimmed

Steps:

  • Boil flat cherry soda in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, takes about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and then simmer and stir occasionally until mixture is reduced to 2 1/2 cups, about 35 minutes. Transfer this glaze to a large bowl for coating ribs, or if making ahead, transfer to a seal-able container.
  • Position oven racks in top and bottom thirds of oven, preheat to 325 degrees F. Sprinkle and rub ribs with salt and pepper. Wrap each rib rack tightly in foil, into a sealed packet. Divide foil packets between 2 rimmed baking sheets. Bake one set on top and the other on the bottom rack of oven until ribs are very tender, switching positions of baking sheets after one hour, half way through. Bake for another hour. Cool ribs slightly until you can handle the foil, pour off any fat.
  • Prepare barbecue (medium-low heat). Cut each rib 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.

Nutrition Facts : Calories 1954.7, Fat 129.5, SaturatedFat 49, Cholesterol 427.5, Sodium 1024.9, Carbohydrate 95.7, Fiber 1.2, Sugar 72.3, Protein 95.2

CHERRY COLA GLAZED RIBS



Cherry Cola Glazed Ribs image

Provided by Food Network

Categories     dessert

Time P1DT2h20m

Yield 4 to 6 servings

Number Of Ingredients 19

2 cups water
1 (12-ounce) bottle light bodied beer
1/2 cup brown sugar, packed
3 tablespoons coarse sea salt
3 tablespoons fresh lemon juice
1 (2 1/2-gallon) plastic re-sealable bag
2 (4-pound) racks baby back pork ribs
1/4 cup brown sugar, packed
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow mustard
4 (12-ounce) cans cherry cola, room temperature
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

Steps:

  • For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
  • For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
  • For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.
  • Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.
  • Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE



Grilled Ribs with Cherry Cola Barbecue Sauce image

Lick-your-fingers good! Baby back ribs are a fantastic summertime supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 9

5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce

Steps:

  • Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
  • Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
  • Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
  • Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

Nutrition Facts : Calories 830, Carbohydrate 31 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 53 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 24 g, TransFat 0 g

CHERRY-GLAZED GRILLED PORK RIBS



Cherry-Glazed Grilled Pork Ribs image

I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it!

Provided by LaLa Lola

Categories     Pork

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 7

4 (12 ounce) cans cherry cola, flat (Pour cherry cola into large pot and let sit until it is no longer fizzy, about 4 hours)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon hot sauce
8 lbs pork spareribs

Steps:

  • Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
  • Add next 5 ingredients.
  • Simmer until reduced to about 2-1/2 cups.
  • Put in large bowl, cover, and refrigerate.
  • (Can be done up to 1 week ahead.) Preheat oven to 325.
  • Place oven racks in upper and lower thirds of oven.
  • Salt& pepper spare ribs.
  • Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
  • Put each rack on a rimmed baking sheet.
  • Place each sheet on rack in oven.
  • Bake until tender, switching racks midway, about 2 hours total.
  • Remove from oven.
  • Allow to cool a bit.
  • Drain drippings from foil.
  • Wrap up in foil again and refrigerate.
  • (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
  • Cut racks into individual ribs and add to large bowl of glaze.
  • Toss to coat.
  • (It's kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won't burn.
  • Serve, passing extra glaze.

Nutrition Facts : Calories 1549.1, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 824.3, Carbohydrate 71.8, Fiber 0.9, Sugar 54.2, Protein 71.4

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