2 burner gas barbecue Cherry Cola Glazed Ribs

Direction of salt water: Mix water, beer, brown sugar, salt and lemon juice in a large bowl.Stir until salt and sugar are dissolved.Pour the mixture into a plastic bag.Add ribs and sealed bags to remove as much air as possible.Refrigerate overnight and flip occasionally.Rub: Mix brown sugar, salty, garlic, chili and clove in a small mixing bowl and mix.Remove the ribs from the refrigerator and salt water.Dry with paper towels.Brush the ribs evenly with mustard.Sprinkle the brown sugar mixture on the ribs and let it stand at room temperature.Glaze: pour cherry cola into the pan-high heat.Cook until Coke is reduced to 1/2 cups for about 45 minutes.Add jam, mustard, soy sauce, vinegar and chili sauce to the pan and stir well.Reduce the heat to medium temperature and simmer slowly until the mixture is reduced to 2 1/2 cups, stirring occasionally for about 35 minutes.Pour the mixture into a bowl and bring it to the grill for light.Preheat grillIf using a charcoal grill, use a light coal ball in the chimney.If 3 burner gas grill is used, 2 burners are lit at both ends and the intermediate burner is turned off.If 2 burner gas grill is used, just light 1 burner.Take a disposable pan and place it on an unlit burner.If a charcoal grill is used, place half on each side of the pan.The pot will be used to collect the excess.Place the ribs on the shelf on the aluminum pan and the meat side up.Cover the grill and cook until the ribs soften and the meat pulls 1/4 off the bone-Inches, rotate the ribs every 1/2 hours.Before rotating, Please brush the glaze generously on both sides.It is allowed to cook for 1/2 hours.Remove and serve from the grill.This recipe is provided by a chef, restaurant or culinary professional.It has not been tested for home use.