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Spareribs with Cherry Cola Glaze

    4 (12 oz.) 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
    7 1/2 pounds well-trimmed pork spareribs

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.

Position racks in top and bottom thirds of oven and preheat to 325F.
Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in
foil, enclosing completely. Divide foil packets between 2 rimmed
baking sheets. Bake until ribs are very tender, switching positions
of baking sheets halfway through baking, about 2 hours total. Cool
ribs slightly in foil. Pour off any fat from foil packets.

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 to prevent burning, about 5 minutes total. Serve, passing
reserved glaze separately.