Ribs: Flip the ribs bone side up and insert a dinner knife just under the
white membrane that covers the meat and bones. Gently peel the membrane off.
Place ribs in a baking dish or roasting pan and pour the cola over it. Cover
with plastic wrap and refrigerate overnight.
Heat oven to 275 degrees F.
Remove the ribs from the cola. Reserve the cola for the sauce.
Pat the ribs dry with paper towels and season liberally with salt and pepper
on both sides.
Pour the cola into a saucepan, wipe off the baking dish or roasting pan and
return the ribs to the pan. Cover with foil and bake for 3 - 3 1/2 hours or
until meat is very tender.
When the ribs have finished cooking in the oven, remove and turn the heat up
to 500 degrees F or use the broiler on high. Place ribs on baking sheet, bone
side down, and brush with the sauce liberally over the top.
Cook or broil for about 5 minutes, watching to make sure the sauce does not
Sauce: Puree the maraschino cherries with the juice in a blender or small
food processor. Add to the cola in the saucepan.
Add 1 teaspoon of chili garlic sauce, the mustard, vinegar and 1/2 teaspoon
of both salt and pepper.
Bring mixture to a boil and continue to boil, uncovered until the liquid
reduces down to about 1 cup and is very thick. Skim the foam off the top of the
mixture occasionally and stir once in a while.
When the mixture is reduced, taste it - you may want to add more chili garlic
for a spicier sauce or brown sugar if you like it sweeter. Also check to see if
you want more salt or pepper.