> 1 tbsp garlic powder
> 4 1/2 lbs pork spareribs
> 1 cup barbecue sauce
> 1 cup cola
> 1/2 cup fresh pitted cherries
> 1/4 cup apple cider vinegar
> 2 tsp hot sauce (optional)
In a small bowl, combine the garlic powder with 2 tsp salt and 2 tsp ground black pepper. Sprinkle mixture over the ribs and rub into meat. Cover and refrigerate 30 min.
Preheat oven to 350°F. Place ribs on a large foil-lined baking sheet. Bake 1½ hours, until tender.
Meanwhile, in a medium saucepan, combine the barbecue sauce, cola, cherries, vinegar, and hot sauce, if using. Heat to a boil, then reduce to medium-low. Simmer 30–40 min., until thickened enough to coat the back of a spoon, stirring occasionally.
Heat grill over medium. When ribs are finished baking, brush with cherry cola glaze and place on grill. Cook 20 min., until ribs almost fall off the bone, flipping halfway through. Brush ribs with more glaze, if desired.