Rib Glaze
Robert Orsini
Recipe courtesy Chef Christopher Stonesifer
ingredients
- 4 (12-ounce) cans cherry cola, room temperature
- 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 (optional)
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