What’s your favorite food to barbecue?
For me, it’s ribs with a killer sauce (and plenty of napkins).
And the secret to perfectly barbecued ribs?
You start them in the oven.
That’s right. By baking them first for several hours, wrapped tightly in foil, you seal in all the juices and flavors and cook off much of the fat. Even better, you can get a head start and cook the ribs the night before, making these a stress-free meal to serve your guests. Just before dinner, simply toss the ribs on the grill for a few minutes to get a gorgeous charred crust and caramelized sauce.
Ah yes, the sauce.
Succulent, juicy ribs are only part of the story; a sweet, sticky, spicy sauce is a must-have accompaniment to any ribs dinner, don’t you think? And this cherry cola glaze will elicit oohs and aahs for sure.
Let’s get grilling!
Grilled Ribs with Cherry Cola Glaze
from Bon Appetit
7 1/2 pounds baby back spareribs (2 racks)
48 oz. cherry cola, room temperature
2 jars (12-18 oz.) cherry jam or preserves
2/3 c. dijon mustard with horseradish
3 T. soy sauce
2 T. apple cider vinegar
1 T. hot pepper sauce
1. Bake the ribs: Preheat oven to 325 degrees F. Season ribs generously on both sides with salt and pepper, and wrap each rack tightly in foil. Place each rack on a rimmed baking sheet and bake for 2 hours. Cool slightly and cut a small opening in the corner of each packet. Pour out any fat. At this point you can put the packets in the fridge overnight. Bring to room temperature (about 1 hour) before continuing.
2. Make the sauce: Boil cherry cola in heavy large saucepan until reduced to 1 1/2 cups (about 45 minutes). Stir in the remaining ingredients, reduce heat to medium, and simmer until mixture is reduced to 2 1/2 cups (about 30 minutes). Let cool to room temperature. (This can also be made ahead; keep covered in fridge for up to one week and bring to room temperature before using.)
3. Preheat your barbecue. Set aside 1 cup of glaze; pour remainder into a large bowl. Cut each rib rack into sections of 3-4 ribs. Place in the bowl with the glaze and toss to coat well. Grill ribs until brown and glazed, turning frequently, about 5 minutes total. Serve, passing reserved glaze separately.