Cherry Cola Glazed Ribs - water

Method

• For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl.
• Stir until salt and sugar dissolve.
• Pour mixture into plastic bag.
• Add ribs and seal bag, removing as much air as possible.
• Refrigerate overnight, turning occasionally.
• For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend.
• Remove ribs from refrigerator and from brine.
• Pat dry with a paper towel.
• Brush the ribs with mustard to coat evenly.
• Sprinkle brown sugar mixture over ribs and let stand at room temperature.
• For the glaze: Pour cherry cola in cooking pot over medium-high heat.
• Cook until cola is reduced to 1 1/2 cups, about 45 minutes.
• Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine.
• Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes.
• Pour mixture into a bowl and take to grill for glazing.
• Preheat barbeque grill.
• If using charcoal grill, light briquettes in chimney.
• If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off.
• If using 2 burner gas grill, light only 1 burner.
• Take a disposable pan and place it over the unlit burner.
• If using the charcoal grill place half on each side of the pan.
• The pan will be used to collect excess.
• Place ribs on rack over aluminum pan, meat side up.
• Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour.
• Before rotating brush the glaze generously on each side.
• Allow to cook for 1 1/2 hours.
• Remove from grill and serve.