Ingredients
-4 12-ounce cans cherry cola (flat)
-2 cups cherry jam or preserves
-2/3 cup Dijon mustard with horseradish
-3 tablespoons soy sauce
-2 tablespoons malt vinegar or apple cider vinegar
-1 tablespoon hot pepper sauce
-7 ¼ to 7 ½ pounds well trimmed pork spareribs

Directions
Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until it is has no more fizz, about four hours.

Boil cherry cola in a heavy large saucepan over medium-high heat until reduced to 1 ½  cups, about 45 minutes.  Stir in next five ingredients.  Reduce heat to medium and simmer until mixture is reduced to 2 ½ cups, stirring occasionally, about 35 minutes.  Transfer glaze to large bowl.  (Can be made up to one week ahead of time.  Cover and chill.  Bring to room temperature before using.)

Position racks in top and bottom thirds of oven and preheat to 325 degrees F.  Sprinkle ribs with salt and pepper.  Wrap each rib rack tightly in foil, enclosing completely.  Divide foil packets between two rimmed baking sheets.  Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about two hours total.  Cool ribs slightly in foil.  Pour off any fat from foil packets.  (Can be prepared one day in advance.  Keep covered in foil packets and refrigerate.  Let stand at room temperature for one 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.
 

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