Cherry Cola Glaze

4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoons hot pepper sauce (Franks)
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. Bring to room temperature before using. (can be made a week ahead)

RIBS IN OVEN

7 1/4 to 7 1/2 well-trimmed pork spareribs or baby back ribs
Position racks in top and bottom thirds of oven and preheat to 325 F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. prepare grill(medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

Brown Sugar Peaches

6 Servings
3 pounds fresh peaches, peeled, pitted, sliced lengthwise, slices cut crosswise in half
1/2 cup (packed) golden brown sugar
2 tablespoons fresh lemon juice

Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

T's Sweet, Tangy and Tart Sauce

1 cup ketchup
1 cup cider vinegar
1 cup dark brown sugar
1/2 cup dark corn syrup
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Tabasco
Mix all ingredients well, bring to a boil in sauce pan let cool. Great on all pork and chicken.

Applesauce Sauce

Makes 3.5 cups
Ingredients
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar ( if too sweet go to 1 cup)
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to bast the meat of your choice. The applesauce gives
the sauce a nice thick texture, and coats well on the meat. The sweet
spicy flavor is excellent on chicken or pork. It can be canned in
sterile containers for later use, or makes great gifts.

Mustard Glaze

1/2 cup mustard

1/2 cup apple cider vinegar

1/2 cup brown sugar

Put all ingredients in sauce pan and simmer. Baste ribs, pork, and ham

Chop & Steak Sauce

1/3 cup worcestershire sauce

1/3 cup A1 steak sauce

1/3 cup HEINZ 57 sauce

2 table spoons light corn syrup

mix all ingredients well

may be used as a dipping sauce.

sauce may be refrigerated for later use.