Cherry Cola Bar-B-Cue Sauce

I got this recipe from my cousin... it's very good.  Spicey-sweet!  I just made another batch and made a few minor changes.  The recipe is very good as is... I just like playing with recipes.

4 (12 oz) cans Cherry Cola (flat)
2 cups Cherry Jam or Preserves
2/3 cup Dijon mustard w/horseradish (I used French's Horseradish Mustard, not fond of Dijon)
3 Tbls Soy Sauce
2 Tbls Malt Vinegar or Apple Cider Vinegar  (I used 1 Tbls. Worcestershire & 1 Tbls. Balsamic Vinegar)
1 Tbls Hot Pepper Sauce
7 to 7-1/2 lbs. Spareribs (or any Pork, Chicken, Beef)

• Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1-1/2 cups, about 45 minutes.

• Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2-1/2 cups, stirring occasionally, about 35 minutes.

• Transfer glaze to large bowl.

• Position racks in top and bottom thirds of oven and preheat to 325°.

• Sprinkle ribs w/salt and pepper. Wrap each rib rack w/aluminum foil tightly, enclosing completely.

• Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil; pour off any fat from foil packets.

• Prepare barbeque (medium-low heat)

• Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl w/remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total.

• Serve, passing reserved glaze separately.

 
Try the recipe either way and let me know what you think.