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Grilled Spareribs With Cherry Cola Glaze

The aroma of barbecue always takes me back to summer evenings spent with my family. My grandfather, a true grill master, would always have a rack of ribs slowly smoking on the pit. I can almost feel the sun on my face, hear the crackle of the charcoal, and taste the sticky, sweet sauce that coated every juicy bite. This recipe for cherry cola-glazed spareribs is my attempt to capture that memory, with a fun and flavorful twist. It’s a guaranteed crowd-pleaser that’s perfect for any summer gathering.

Recipe Overview

Prep Time: 45 minutes (includes time for soda to flatten and glaze prep)
Cook Time: 2 hours, 5 minutes (baking and grilling)
Total Time: 7 hours, 30 minutes (includes time for soda to flatten)
Servings: 6-12
Yields: 6-12
Dietary Type: Not specified

Ingredients

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

Equipment Needed

Heavy large saucepan
Large bowl
Sealable container (for glaze storage)
Rimmed baking sheets (2)
Aluminum foil
Barbecue grill

Instructions

The first step is to ensure your cherry cola is flat. Let the soda stand at room temperature for at least 4 hours, or even better, overnight. This is crucial because you’ll be boiling the soda to reduce it.
Pour the flat cherry cola into a heavy large saucepan. Place over medium-high heat and bring to a boil.
Continue to boil the cherry cola until it has reduced to 1 1/2 cups. This will take approximately 45 minutes. Be sure to keep an eye on it to prevent burning, and stir occasionally.
Once the cola has reduced, stir in the remaining glaze ingredients: the cherry jam (or preserves), Dijon horseradish mustard, soy sauce, malt vinegar (or apple cider vinegar), and hot pepper sauce.
Reduce the heat to medium and simmer the mixture, stirring occasionally, until it has reduced to 2 1/2 cups. This should take about 35 minutes. The glaze will thicken as it reduces.
Transfer the finished glaze to a large bowl if you are coating the ribs immediately. Otherwise, transfer it to a sealable container for storage in the refrigerator. If refrigerated, bring the glaze back to room temperature before using.
Position oven racks in the top and bottom thirds of your oven. Preheat the oven to 325 degrees F.
Generously sprinkle and rub the pork spareribs with salt and pepper.
Wrap each rack of ribs tightly in aluminum foil, creating a sealed packet to trap in the moisture and steam.
Divide the foil packets between the two rimmed baking sheets.
Place one baking sheet on the top rack and the other on the bottom rack of the preheated oven.
Bake for a total of 2 hours, switching the positions of the baking sheets halfway through (after one hour). This ensures that the ribs cook evenly.
After 2 hours, the ribs should be very tender. Carefully remove the baking sheets from the oven and allow the ribs to cool slightly until you can handle the foil.
Open the foil packets and pour off any excess fat that has rendered out during the baking process.
Prepare your barbecue grill for medium-low heat. If you don’t have a grill, you can broil the ribs in the oven until the sauce has caramelized.
Cut each rack of ribs between the bones into individual ribs.
Set aside 1 cup of the cherry cola glaze. This will be used for serving.
Add the cut ribs to the bowl with the remaining glaze and toss to coat them thoroughly. Make sure each rib is well-covered in the delicious glaze.
Grill the ribs until they are browned and the glaze has caramelized, turning them frequently to prevent burning. This should take about 5 minutes total.
Serve the grilled spareribs immediately, passing the reserved 1 cup of glaze separately for dipping or drizzling.

Expert Tips & Tricks

Flat Soda is Key: Don’t skip the step of flattening the cherry cola. The carbonation will interfere with the reduction process.
Make-Ahead Advantage: The glaze can be prepared up to one week in advance and stored in the refrigerator. The ribs can also be baked ahead of time (up to the baking step) and kept covered in foil packets in the refrigerator. Let the ribs stand at room temperature for 1 hour before adding the sauce and grilling.
Dijon Horseradish Hack: If you can’t find Dijon horseradish mustard, simply add about a teaspoon or two of prepared horseradish to regular Dijon mustard. Adjust to your taste.
Even Baking: Switching the baking sheets during the baking process ensures even cooking and browning.
Don’t Overcook on the Grill: The grilling step is primarily to caramelize the sauce, not to cook the ribs. Keep a close eye on them and turn frequently to prevent burning.

Serving & Storage Suggestions

These cherry cola glazed spareribs are best served hot off the grill. Arrange them on a platter and garnish with fresh herbs like cilantro or parsley for a pop of color. Serve with the reserved glaze on the side for dipping.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either microwave them (not ideal, as they may become a bit rubbery), bake them in a low oven (300°F) until heated through, or re-grill them briefly. For longer storage, you can freeze the ribs for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1954.7 kcal	N/A
Calories from Fat	1165 g	60%
Total Fat	129.5 g	199%
Saturated Fat	49 g	244%
Cholesterol	427.5 mg	142%
Sodium	1024.9 mg	42%
Total Carbohydrate	95.7 g	31%
Dietary Fiber	1.2 g	5%
Sugars	72.3 g	289%
Protein	95.2 g	190%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite chili powder to the glaze for an extra kick.
Smoked Ribs: For a deeper, smokier flavor, smoke the ribs for 2-3 hours before baking them in the oven.
Cola Variety: Experiment with different flavors of cola, such as vanilla cola or regular cola, for a different twist on the glaze.
Fruit Preserve Swap: Try other fruit preserves like blackberry or raspberry in place of the cherry jam. Each will impart a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular Dijon mustard if I can’t find Dijon horseradish?
A: Yes, you can use regular Dijon mustard. Just add a teaspoon or two of prepared horseradish to the mustard to get a similar flavor.

Q: Is it really necessary to flatten the soda?
A: Yes, it’s crucial. The carbonation in the soda will prevent it from reducing properly and will affect the consistency of the glaze.

Q: How do I know when the ribs are done baking?
A: The ribs are done when they are very tender and easily pull apart. You should be able to insert a fork into the meat with little resistance.

Q: Can I make this recipe without a grill?
A: Yes, you can broil the ribs in the oven instead of grilling them. Keep a close eye on them to prevent burning.

Q: How long can I store the cherry cola glaze?
A: The glaze can be stored in an airtight container in the refrigerator for up to one week.

Final Thoughts

These grilled spareribs with cherry cola glaze are a delicious and fun twist on a classic barbecue favorite. The sweet and tangy glaze perfectly complements the rich, smoky flavor of the ribs. I encourage you to try this recipe and share it with your family and friends. It’s sure to become a new summer staple. Feel free to experiment with different variations and let me know what you think! Pair these ribs with a side of coleslaw and cornbread for the perfect summer meal.

Grilled Spareribs With Cherry Cola Glaze Recipe