This recipe was featured in a cookbook by the well-known fiction author, Mary Kay Andrews. It was inspired by the subject of one of her books, Spring Fever. The book’s storyline revolves around a small, family-owned Southern company that manufactures a soft drink that she calls “Quixie.” It wasn’t a coincidence that Ms. Andrews visited Salisbury, North Carolina, the home of Cheerwine (a delicious cherry-flavored soft drink), for research about her book.
Cherrylicious Glazed Ribs
Ingredients:
For the ribs:
1 Tbsp. dark brown sugar
2 tsp. kosher salt
1 tsp. coarsely ground pepper
1 tsp. chili powder
1 tsp. paprika
4 lbs. pork baby back ribs
4 cups cherry-flavored soda (tested with Cheerwine)
For the glaze:
1 (12-oz.) can cherry-flavored soda (tested with Cheerwine)
½ cup red pepper jelly
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
¼ cup tomato paste
¼ cup Dijon mustard
3 Tbsp. soy sauce
2 cloves garlic, minced
Directions:
- Preheat the oven to 400 degrees F. Combine the dry ingredients. Rub all over the ribs and place them meaty-side up on a rack in a large roasting pan. Pour the soda into the pan and cover tightly with aluminum foil. *See note.
- Bake the ribs for about 1 hour and 45 minutes, or until very tender.
- Meanwhile, combine the glaze ingredients in a medium saucepan and cook over medium heat for 20 to 25 minutes, stirring occasionally, until liquid is reduced and mixture is syrupy.
- Uncover the ribs and remove them from the pan. Pour off the fat and liquid from the pan and discard.
- Turn the oven to broil. Brush the ribs with the glaze and return to the rack in the pan, meaty-side up. Broil about 8 inches from the heat for 5 minutes, or until the glaze begins to brown. Serve with additional glaze on the side.
*Note: The author recommends using a disposable aluminum foil baking pan for easy cleanup.
The recipe came from The Beach House Cookbook, by Mary Kay Andrews.
Enjoy!
