Name: Grilled Spareribs with Cherry Cola Glaze
Yield: Makes 6 servings
Ingredients: 4 12-ounce cans cherry cola (flat); 2 cups cherry jam or preserves; 2/3 cup Dijon mustard with horseradish; 3 tablespoons soy sauce; 2 tablespoons malt vinegar or apple cider vinegar; 1 tablespoon hot pepper sauce; 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Grilled Spareribs with Cherry Cola GlazeMark Thomas

Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until no longer effervescent, about four hours. Start with a relish platter, then serve the spareribs with the State Fair Potato Salad and corn on the cob. What to drink: Tall glasses of iced tea or frosty mugs of lager.

Recipe notes

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.