48 oz of Cherry Cola (flat)
2 cups of cherry jam
2/3 cup mustard with horseradish
3 Tablespoons apple cider vinegar
1 Tablespoon hot pepper sauce
7- 8 lbs of pork spareribs
Boil cherry cola in sauce pan until reduced to 1 1/2 cups.
Puree cherry jam in blender and add mustard, soy sauce, vinegar and pepper sauce.
Puree until smooth and add to the cherry cola.
Simmer over medium heat until mixture is reduced to about 2 1/2 cups.
Transfer to bowl and cover and chill until ribs are ready.
Position racks in top and bottom thirds of oven and preheat to 325.
Sprinkle each rib rack with salt and pepper. Wrap each rack individually tightly in foil and position on large rimmed baking sheets.
Bake until ribs are very tender but not falling apart. Switch baking sheet pans half way through baking. About 2 hours total baking time.
Cut ribs between every 2-3 bones. Brush glaze over ribs and gill over medium low heat.
Grill until ribs are brown and glazed turning to prevent burning.
Grill for about 5 minutes total.