2 tbsp. oyster sauce
1 tbsp. soy sauce
2 tsp. cooking wine
1 tsp. sugar
1/4 tsp. red pepper flakes
2 tsp. cornstarch
1 lb. pork tenderloin, cut in thin strips
1/2 c. chicken stock
4 tsp. minced garlic
1 c. thinly sliced onions
3/4 c. thinly sliced red bell peppers
3/4 c. thinly sliced celery
6 oz. sliced mushrooms
4 oz. bean sprouts
1 (5 oz.) can water chestnuts, drained and thinly sliced
1/2 tsp. Chinese hot chili paste (optional)
cooked rice

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. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)

Position rack 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. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)

Prepare barbecue (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.

Makes 6 servings.