Grilled Spareribs with Cherry Cola Glaze

Ingredients

• 2 tablespoons apple cider vinegar 
• 2 cups smucker's cherry preserves 
• 48 ounce cherry cola canned (flat)
• 0.7 cup dijon mustard with horseradish
• 1 tablespoon pepper sauce hot
• 7.3 pounds well-trimmed pork spareribs 
• 3 tablespoons soya sauce 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• grill
• aluminum foil

Directions

1. 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.
2. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
3. Position racks in top and bottom thirds of oven and preheat to 325°F.
4. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets.
5. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil.
6. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate.
7. Let stand at room temperature 1 hour before continuing.)
8. Prepare barbecue (medium-low heat).
9. Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze.
10. 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.
11. Serve, passing reserved glaze separately.