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.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

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.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

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.