Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (994g)|
|Recipe Makes: 4|
|Calories from Fat: 1434 (71%)|
|Amt Per Serving||% DV|
|Total Fat 159.3g||212 %|
|Saturated Fat 58.8g||294 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 544.3mg||167 %|
|Sodium 1358.5mg||47 %|
|Potassium 2078.5mg||55 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 30.6g|
|Protein 110.4g||158 %|
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Calories per serving: 2028
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