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1
For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl.
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2
Stir until salt and sugar dissolve.
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3
Pour mixture into plastic bag.
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4
Add ribs and seal bag, removing as much air as possible.
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5
Refrigerate overnight, turning occasionally.
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6
For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend.
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7
Remove ribs from refrigerator and from brine.
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8
Pat dry with a paper towel.
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9
Brush the ribs with mustard to coat evenly.
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10
Sprinkle brown sugar mixture over ribs and let stand at room temperature.
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11
For the glaze: Pour cherry cola in cooking pot over medium-high heat.
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12
Cook until cola is reduced to 1 1/2 cups, about 45 minutes.
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13
Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine.
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14
Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes.
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15
Pour mixture into a bowl and take to grill for glazing.
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16
Preheat barbeque grill.
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17
If using charcoal grill, light briquettes in chimney.
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18
If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off.
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19
If using 2 burner gas grill, light only 1 burner.
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20
Take a disposable pan and place it over the unlit burner.
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21
If using the charcoal grill place half on each side of the pan.
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22
The pan will be used to collect excess.
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23
Place ribs on rack over aluminum pan, meat side up.
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24
Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour.
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25
Before rotating brush the glaze generously on each side.
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26
Allow to cook for 1 1/2 hours.
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27
Remove from grill and serve.
