Grilled sandwich cut in half and placed on a paper foil, sitting on a table.

Bucheron Goat Cheese With Pork Pastrami Melt With Blueberry Bacon Jam

Name: Cherry Cola Pork Ribs
Prep time: 40 min
Cook time: 2 h
Yield: 6 Servings
Cuisine: Pork
Ingredients: 2 spare ribs (slabs St. Louis, 2 1/2 pounds each); 4 teaspoons chili powder; 2 teaspoons garlic salt; 1 1/2 teaspoons chipotle chile (ground, divided); 1/4 cup cherry cola (not diet); 3/4 cup barbecue sauce (hickory-flavored)

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 2.5 - 3.5 hours
Cook Time: 10 - 15 minutes

Ingredients:

1 1/2 lb blueberries (ripe, washed)
10 oz applewood smoked bacon
6 oz sliced shallots
1 cup sugar
1/2 cup balsamic vinegar
1 tsp sage (chiffonade)
1/4 teatspspoon black pepper
1 large egg
1/2 lb sweet onion (pureed)
1 tbsp mustard seeds
2 tbsp Dijon mustard
2 1/2 tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1 cup olive oil
12 tbsp unsalted butter (softened to room temperature)
12 tbsp mayonnaise
16 slices bread (suggested bread is a black peppercorn but French will do)
butter
24 oz pastrami (sliced)
24 oz cheese (Bouchron)
4 oz mustard greens (micro)
Sweet onion dressing to taste

Directions:

Prepare a grill to medium heat (350°F).
Starting at the bony underside of the rack, slip a small thin knife under the membrane on the bones. Loosen about 1 inch of the membrane. Grab the loosened membrane with a paper towel and pull along the length of the rack to remove the membrane (you may have to do this a couple of times until most of the membrane is removed). If needed for space on the grill, cut each slab in half between two ribs.
In a small bowl, mix chili powder, garlic salt and 1 teaspoon of chipotle. While grill is heating, rub mixture all over ribs and let stand for 15 to 30 minutes.
Pour 1/4 cup of cola into a bowl. Place ribs bone-side-down on grill over indirect heat. Cover and cook for 1 1/2 to 1 3/4 hours, brushing ribs with cola on both sides about every 20 minutes, until rib bones shrink to expose bones by about a 1/2 inch at ends.
Meanwhile, in a small saucepan, combine barbecue sauce with remaining 1/3 cup cola. On the stove, simmer over medium-low heat, 10 to 15 minutes, stirring occasionally, until reduced to 3/4 cup. Stir in remaining 1/2 teaspoon chipotle.
Brush ribs with sauce and continue to cook 20 to 30 minutes, basting and turning often, until ribs are nicely glazed and tender. Let stand for 5 minutes on cutting board. Cut between bones and serve.