I tried this recipe I found at Epicurious last weekend and was very pleased with the results. Baby back candy! I smoked several racks of BB's for about 3 hrs. @ 225* then wrapped them in foil and put them back on for another 1 1/4 hrs. Dipped 1/2 racks fully in glaze and caramelized on the gasser for about a minute per side. I'll be making this again soon with spares.



SMOKED SPARERIBS WITH CHERRY COLA GLAZE

Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until no longer effervescent, about four hours.

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


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

Dude, That sounds really good, thanks for sharing.

Touché... I'll have to try that sometime. It makes my mouth water thinking about it.

I picked up all the stuff to make this glaze yesterday. Had to improvise a little bit. No Dijon with horseradish to be had but something caught my eye while looking for it. Even if they had the Dijon ith horsy I wouldn't have bought it after what caught my eye. Chipotle Dijon with Horseradish And they only had small 12 or 13 oz jars of the cherry preserves so I got the 13 oz jar and will add apple butter for the rest up to the 2 cup mark.

quote:

Chipotle Dijon with Horseradish

Wow! I gotta have that! Who makes it?

quote:

Originally posted by Jack Straw:

quote:

Chipotle Dijon with Horseradish

Wow! I gotta have that! Who makes it?

Jack, Second one down on the left. Chipotle Mustard
I made the glaze lastnight and it tastes great. I'll be trying it out on some BB's tomorrow. Thanks again Jack for posting the recipe.

My pleasure Bryan, it was too good not to share! Let us know how the BB's come out.

I followed the recipe except for the Mustard. I did get another jar of cherry preserves so no apple butter in it. On the mustard addition. I tasted it before i used it and decided that since it has the chipotles in it, and was pretty strong, I would only use 1/2 the amount of mustard that the recipe called for. I used 1/3 cup and glad I did. If i would have put 2/3 of the chipotle mustard in there i think the cherry flavor would have got lost and the mustard would dominate the glaze.

Ribs were fantastic with this glaze on them. Not sure if the Chipotle mustard was right with the cherry though. None the less I did eat a rack and a half of them. The racks on the outsides have the cherry glaze while the center rack has Regular Head Country BBQ sauce.
Rib Pics link.

This message has been edited. Last edited by: Bryan S,

Outstanding! I'm gonna try this again with some mods, maybe raspberry jam and fresh chipotle.

quote:

Originally posted by Jack Straw:
Outstanding! I'm gonna try this again with some mods, maybe raspberry jam and fresh chipotle.

You know the more I think about it Jack, something in there wasn't quite right. It's off ever so slightly. The glaze is great but just a tad a skew. It was either the Chipotle Mustard or the more I think about it I'm leaning more towards the Soy Sauce, just not sure that belongs in there with Cherries. They have such a delicate flavor and one of or both of those ingreidients threw the glaze off somewhat. I'll keep playing with it, but it's def a keeper.

Bryan, couldn't log in to see your pics

quote:

Originally posted by Bryan S:
Ribs were fantastic with this glaze on them. Not sure if the Chipotle mustard was right with the cherry though. None the less I did eat a rack and a half of them. The racks on the outsides have the cherry glaze while the center rack has Regular Head Country BBQ sauce.
Rib pics

quote:

Originally posted by paul h:
Bryan, couldn't log in to see your pics

quote:

Originally posted by Bryan S:
Ribs were fantastic with this glaze on them. Not sure if the Chipotle mustard was right with the cherry though. None the less I did eat a rack and a half of them. The racks on the outsides have the cherry glaze while the center rack has Regular Head Country BBQ sauce.
Rib pics

Paul, try this Rib pics link.

Bryan, great looking ribs!!!! My stomach was growling looking at these. Again, nice job.

I tried this again last night and used raspberry jam instead of the cherry and added a minced chipotle and a couple of teaspoons of adobo sauce. Sticky, sweet a little spice and smoke; really good! If your looking for a change from the same old ketchup based sauces give this a try.

Well since this made 2 cups of glaze and evrybody loved them.............. Went to BJ's after work today and picked up another 3 pack of BB's. Doing them again on Sunday.

Thanks Jack - I have added this one to my collection!

Ray

Found this topic after doing a search for spareribs. Following the transition to a more raspberry flavor using the original idea, do you think something like bottled raspberry tea (lipton, etc.) would work with this?

Also did you use any rub with this or just the glaze?

Just a note:

You can completely degas a liquid by boiling it. So, if you don't want to wait for hours to let the cola degas by itself you can just put it in a larger pot (to allow for extra bubbling) and let the heat degas it for you.

Drew

quote:

Originally posted by Kyle H.:
Following the transition to a more raspberry flavor using the original idea, do you think something like bottled raspberry tea (lipton, etc.) would work with this?

Also did you use any rub with this or just the glaze?

It would work but my worry would be the tea taking on a bitter taste with all the reduction. I'm not sure I'd use raspberry flavored tea. I'd just use Coke instead of Cherry Coke and use raspberry preserves in stead of the cherry preserves. HTH
Yes you still use rub on the ribs. Just use a rub that will work with the glaze, not clash with it. This glaze is put on at the end of the rib cook just long enough to set before serving. I usually put it on and let the ribs cook another 20 min, 30 tops.