Bada-Bing Ribs

adapted from a recipe in Bon Appétit, July 2002

Total Time:  5 hours
Preparation Time:  2 hours
Servings:  6
Can be prepared ahead except for final cooking.

       Amount  Measure   Ingredient
       ------  -------   --------------------------------
Meat:
        7 1/2  lb        well-trimmed pork spareribs
Sauce:
            4  12-oz     cans cherry cola (flat) - see note
            2  cup       cherry jam or preserves
          2/3  cup       Dijon mustard
            1  Tbl       prepared horseradish
            3  Tbl       soy sauce
            2  Tbl       apple cider vinegar
            1  Tbl       hot pepper sauce
           48            Bing cherries (24 for sauce - 24 for garnish)
            2  sprigs    Fresh mint (optional - garnish)

Note:  Before using cherry cola, pour it into a bowl and let it site at
       room temperature until most of the fizz is gone (about 4 hours).

Remove pits from 24 cherries and cut the cherries into sixths.

Boil cherry cola in a large heavy saucepan over medium-high heat until
reduced to 1-1/2 cups, about 45 minutes to an hour.

Stir in cherry jam, Dijon mustard, horseradish, soy sauce, cider vinegar,
hot pepper sauce. When well mixed, add the 24 cut up cherries. Reduce
heat to medium and simmer until mixture is reduced to 2-1/2 cups,
stirring once in a while--about 35-45 minutes. Transfer glaze to a bowl.
(Can be made 2 days ahead. Cover and chill. Bring to room temperature
before using.)

Position racks in top and bottom thirds of oven and preheat to 325° F.
Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil,
enclosing completely. Put each rib rack on a rimmed baking sheet. Bake
until ribs are very tender, switching positions of baking sheets halfway
through baking, about 1-3/4 to 2 hours total. Cool ribs slightly in foil.
Slightly open the foil packets, pour off fat. Let stand 1 hour before
continuing. (Can be prepared 1 day ahead. Keep covered in foil packets
and refrigerate. Let stand at room temperature 1 hour if refrigerated.)

Before cooking, pit and cut in half 12 of the remaining 24 cherries.

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 often
to prevent burning, about 5-8 minutes total.

When ribs are done, place on platter. Pour over remaining glaze, garnish
top with halved cherries. Add the remaining 12 whole cherries and mint
leaves for the final garnish.

Recipe obtained from Recipe Site Review-Recipes at--http://www.recipesitereview.com/myrecipes/recipeindex.html
For more recipe sources check the Recipe Site Review at--http://www.recipesitereview.com