Happy Friday, Now Make Some Ribs

It's the end of the week and I'll be blogging a little less for the next couple of days...here's a rib recipe sent to me by a former listener Sue Connell.(Arn't they all?) Sounds great...enjoy.

GRILLED RIBS WITH CHERRY COLA GLAZE

6 cups cherry cola (flat)-pour into a bowl and allow to stand at room temp until no longer effervescent (about 4 hours)
2 cups cherry jam
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 to 7 ½ lbs ribs

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 ½ cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to about 2 ½ cups, stirring occasionally, about 35 minutes. Transfer glaze to a large bowl. (Glaze can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)

Position racks in top and bottom thirds of oven and preheat to 325ºF. Sprinkle ribs with salt & pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets & refrigerate. Let stand at room temperature 1 hour before continuing.)

Prepare BBQ (medium-low heat). Cut each rib rack between bones into individual ribs (if using back ribs, cut into 3 rib portions). 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 glaze separately.