* 2 slabs pork baby back ribs (about 4 lbs. total), rinsed and patted dry
* 3 cans (12 oz. each) Cherry Cola (do not use sugar-free)
* 2 tbsp. firmly packed Light Brown Sugar
* 2 tsp. Garlic Powder
* 1 tsp. freshly ground black pepper
* 3/4 cup Red Cherry Preserves
* 3/4 cup Hickory Smoke Barbecue Sauce
1. Cut ribs into 4-bone sections, put in a gallon-size plastic freezer bag and pour in cola (reserve 1/2 cup). Seal bag tight; chill 1 hour, flip bag, then marinate at least 1 hour or up to 24 hours.
2. Prepare a gas or charcoal grill for indirect, medium heat. If using charcoal, set a foil drip pan on fire grate with coals around it.
3. Mix brown sugar, garlic powder, and pepper. Drain ribs: pat dry. Pat meat side of ribs with sugar mixture.
4. Cut two 24-in.-long sheets of heavy-duty foil (18 in. wide). Place half the ribs, meat side up, on one half of the foil sheet. Loosely fold foil over meat, and seal on two sides. Tilt packet and pour in reserved cola; fold to seal. Repeat with remaining ribs.
5. Lay packets, folded side up, on center of cooking grate (not over direct heat). If using charcoal, add 5 briquets to each mound of coals at start; repeating every 30 min. Cook until meat has shrunk back from bone ends (cut packet to check), about 45 minutes
6. Mix preserves and barbecue sauce; set aside half.
7. Lift packets off grill to platter. Remove ribs from packets and return to center of grill (not direct heat); cover grill (keep vents open from charcoal). Cook, brushing with cherry preserves, until meat is no longer pink in center, about 15 minutes.
8. Transfer ribs to a platter; cut to separate. Serve with reserved preserves mixture.
Edited by Vincent Carrocci, 02 July 2009 - 07:50 AM.