Grilled Spareribs with Dr. Pepper Glaze (Maine Cookbook)

4 (12 oz.) cans “flat” Dr. Pepper

2 c. cherry jam or preserves

3 Tbsp. soy sauce

2/3 c. Dijon horseradish mustard

2 Tbsp. malt vinegar or cider vinegar

1 Tbsp. Tabasco sauce

7 ½ lb. well-trimmed pork spareribs*

Salt & freshly ground pepper

Before using the soda, pour into bowl and allow it to stand at room temperature until it is no longer effervescent, about 4 hours. Position racks in top and bottom thirds of oven and preheat to 325°. Boil Dr. Pepper in large heavy saucepan over medium high heat until reduced to 1 ½ c, about 45 minutes. Stir in cherry jam, mustard, soy sauce, vinegar and Tabasco. Reduce heat to medium and simmer, stirring occasionally, until mixture is reduced to 2 ½ c. about 35 minutes. Transfer glaze to large bowl and set aside. Sprinkle ribs with salt & pepper to taste. Wrap each rib rack tightly in aluminum foil, enclosing it completely. Divide foil packets between two rimmed baking sheets. Bake until ribs are very tender, about 2 hours total, switching positions of baking sheets halfway through baking. Cool ribs slightly in foil. Pour off any fat from foil packets. Prepare gas or charcoal grill to medium-low heat. Clean and oil rack. Cut each rib rack between bones into individual ribs. Set aside 1 c. glaze. 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. Serve, passing reserved glaze separately. Yield: 6 servings. *(The ribs can be prepared one day ahead. Keep covered in aluminum foil packets in fridge. Remove from fridge and let stand for 1 hour before continuing. Glaze can also be made 1 week ahead. Cover and chill. Bring to room temperature before continuing.)