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Cherry Cola Ribs
48 ounces of flat cherry cola, see below
2 cups Cherry Jam
2/3 cup horseradish Dijon mustard or regular Dijon
3 Tbls. soya sauce
2 Tbls. apple cider vinegar
1 Tbls. tobasco
Approx. 7 1/2 lbs. baby back ribs


Pour Cherry Cola into a bowl and leave out all night to make it flat.

Boil Cherry Cola on high heat and reduce to 1 1/2 cups.

Add the next 5 ingredients. Reduce heat to medium and simmer until it reduces to about 2 1/2 cups. Transfer to a bowl, let cool. Cover and refrigerate.

Preheat oven to 325 degrees F.

Sprinkle ribs with salt and pepper on both sides. Wrap tightly in aluminum foil and place the packets on cookie sheets and bake for 2 - 2 1/2 hours. Rotate cookie sheets after one hour.

Cool ribs slightly in the foil, then pour off any juices. Cut ribs into servings of 3-4 ribs.

With a brush, generously put the sauce on both sides of the ribs.

Place ribs on a medium heated BBQ and grill until ribs are brown and glazed, about 5-7 minutes. Make sure they don't burn by turning often.

Serve remaining sauce on the side.


Preparation Time: Serves:
Recipe Origin: Canada
Submitted by:
Joe Selcer
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