Cherry Cola Ribs

Source: San. original recipe at epicurious.com

adapted by There's Always Thyme to Cook

4 12-ounce cans cherry cola (flat)

2 cups cherry jam or preserves

2/3 cup Dijon mustard

1 tablespoon prepared horseradish

3 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 tablespoon hot pepper sauce

7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

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. 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 for about an 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