Irresistible Grilled Spareribs with Sweet & Spicy Cherry Cola Glaze
Elevate your barbecue game with these truly irresistible spareribs! First, they’re baked in the oven until they achieve fall-off-the-bone tenderness, then lovingly finished on the grill. The secret weapon? A phenomenal sweet and spicy cherry cola glaze that caramelizes beautifully, making every bite a celebration. Perfect for marking the end of summer or any festive gathering, these Grilled Spareribs with Cherry Cola Glaze promise a flavor experience you won’t soon forget.
The Secret to Unforgettable Ribs: Our Signature Cherry Cola Glaze
What truly sets these spareribs apart is the incredible cherry cola glaze. While it requires a bit of dedication and time in the kitchen, every moment spent preparing it is undeniably worth it. The journey begins with reducing cherry cola for a good 45 minutes, allowing its flavors to intensify and sweeten. Following this, additional ingredients are introduced, and the mixture simmers for another 30 minutes, transforming into a thick, glossy, and deeply flavorful sauce.
This exceptional recipe is a slight adaptation from a highly-rated version originally featured on Epicurious (published in Bon Appetit). Its numerous glowing reviews initially piqued my interest. Interestingly, a common feedback among reviewers was an “off-putting” aroma that emanated from the glaze as it cooked. Yet, unanimously, they all concluded that enduring the temporary scent was a small price to pay for the truly magical taste the glaze imparts to the ribs.
My own experience with the glaze’s aroma was surprisingly mild. Perhaps being forewarned and anticipating something truly unpleasant helped temper my perception. What I can wholeheartedly confirm, however, is that the sauce tastes absolutely magnificent on the spareribs. It’s a remarkable fusion of sweet, tangy, and a touch of heat that creates an unparalleled depth of flavor.
Crafting the Perfect Glaze: A Symphony of Flavors
The beauty of this glaze lies in its expertly balanced combination of ingredients. It features the distinctive sweetness of cherry cola (though regular cola would work perfectly well as a substitute), complemented by rich cherry preserves. Dijon mustard adds a sharp, tangy kick, while a hint of prepared horseradish introduces a subtle, earthy heat. Soy sauce contributes umami depth, apple cider vinegar provides a balancing acidity, and a dash of hot sauce ties it all together with a delightful spicy finish.
The original recipe suggests pouring the soda into a bowl and letting it sit for about 4 hours to lose its effervescence, rendering it “flat.” While this step might contribute to a smoother reduction, I found that simply letting mine sit out for 15 to 20 minutes yielded excellent results. It suggests that the degree of flatness might not significantly impact the final flavor. This method also presents a fantastic opportunity to repurpose any leftover flat soda that might otherwise go to waste.
From Oven to Grill: Achieving Rib Perfection
The cooking process for these spareribs is a two-step approach designed to maximize both tenderness and flavor. After an initial two-hour bake in the oven, where they are wrapped tightly in foil to lock in moisture and ensure maximum tenderness, the ribs are ready for the next stage. This oven-baking technique ensures that the meat is incredibly succulent and practically falls off the bone before it even hits the grill.
Once baked and slightly cooled, the racks of ribs are carefully cut into individual ribs. This step, though a bit labor-intensive, particularly when it comes to glazing and turning each piece on the grill, is a worthy trade-off. Grilling individual ribs allows for more surface area to be exposed to the heat and the delicious cherry cola glaze, resulting in a more even caramelization and a richer smoky flavor. It also makes serving and eating them significantly easier and more enjoyable for your guests.
For those who love to plan ahead, both the glaze and the ribs themselves can be prepared in advance. The rich, sticky glaze can be made a few days ahead of time and stored in the refrigerator, allowing its flavors to meld even further. Similarly, the ribs can be baked a day in advance and then simply finished on the grill right before serving. This flexibility makes these ribs an excellent choice for entertaining, as it frees up valuable time on the day of your event.
No matter how you approach their preparation, these sticky, succulent spareribs, generously brushed with the sweet, spicy, and tangy cherry cola glaze, are an utterly wonderful way to savor the last days of summer or bring that fantastic grilling season vibe to any time of year.
Grilled Spareribs with Cherry Cola Glaze
Rated 5 out of 5 stars by 2 users
By Christin Mahrlig
Print Recipe
Delicious spareribs, baked until tender and finished on the grill with a sweet and spicy cherry cola glaze.
Ingredients
- 4 (12-ounce) cans cherry cola, flat (or let sit to flatten)
- 2 cups cherry jam or preserves
- 2/3 cup Dijon mustard
- 1 tablespoon prepared horseradish
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons Tabasco sauce
- 7 to 7 1/2 pounds well-trimmed pork spareribs
Instructions
- Place the cherry cola in a Dutch oven or large saucepan. Bring to a boil over medium-high heat and reduce until approximately 1 1/2 cups of liquid remain. This process will take about 45 minutes.
- Add the cherry jam or preserves, Dijon mustard, prepared horseradish, soy sauce, apple cider vinegar, and Tabasco sauce to the reduced cola. Stir thoroughly to combine. Reduce the heat to medium and simmer the glaze, stirring occasionally, until it thickens and reduces to about 2 1/2 cups. This will take approximately 35 minutes. Remove the glaze from the heat and set aside.
- Position oven racks in the top and bottom thirds of your oven. Preheat the oven to 325°F (160°C).
- Season the pork spareribs generously with salt and pepper on both sides. Wrap each rack of ribs tightly in aluminum foil. Divide the wrapped ribs between two baking sheets and place them in the preheated oven. Bake for 2 hours until tender. Once baked, remove from the oven and allow the ribs to cool slightly in their foil.
- While the ribs are cooling, preheat your grill to medium heat.
- Carefully unwrap the slightly cooled racks of ribs and cut them into individual ribs. In a large bowl, toss the individual ribs with about 1 cup of the prepared cherry cola glaze, ensuring each rib is coated.
- Place the glazed ribs on the preheated grill. Grill for approximately 2 to 3 minutes per side, basting frequently with additional cherry cola glaze, until the ribs are beautifully caramelized and heated through.
- Serve the grilled spareribs immediately, offering extra cherry cola glaze on the side for dipping.
Notes
For the cola, if possible, use soda that has already gone flat or pour it into a bowl and let it sit on the counter for about 4 hours to degas. However, if time is a constraint, skipping this flattening step is perfectly acceptable and will not significantly detract from the final flavor.
This recipe is an adaptation from Epicurious (originally published in Bon Appetit).
Nutrition
Calories: 1211kcal
Nutrition information is automatically calculated and should only be used as an approximation.
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These glorious ribs pair perfectly with a side of sweet and tender Corn on the Cob!
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