1.4 L cherry cola, flat
3/4 C Jack Daniel’s
235 ml cherry jam or preserves (Crofter’s Morello Cherry jam)
2/3 C Dijon mustard with horseradish (French’s horseradish preparied mustard)
3 T soy sauce
2 T apple cider vinegar (or malt)
1 T hot pepper sauce (or a dash of chipotle chili pepper)
6 lbs baby back pork ribs, cut per rib
Boil cherry cola in heavy large saucepan over medium-high heat until reduced, about 1 hour.
Slowly add JD over the next 15 min.
Stir the next 5 ingredients together. Add them in.
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.)
Boil ribs, for 20 min. Bake @250 for 2 hours.
Pour sauce over. Bake for 30 more min.
Match made in Heaven: