Cherry Cola BBQ Baby Back Ribs: Slow-Cooker Dump Dinner Step-by-step instructions

Before you start

Before you start, remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes. Pat them dry with paper towels. If the racks are large, you may want to cut them in half to fit your slow cooker.

Measure out the cherries, cola, and barbecue sauce so everything is ready to go. Have your slow cooker clean and ready on the counter. No need to brown the ribs first — the slow cooker does all the work.

Instructions

Layer and Dump

1. 1Layer the Ribs
   Place the racks of baby back ribs in the bottom of a 6-quart slow cooker, curling them if needed to fit. They can overlap slightly, but try to keep them in a single layer as much as possible.
   Look for The ribs should sit snugly in the bottom of the slow cooker.
   Tip If the racks are too long, cut each rack in half to fit without bending.
2. 2Add Cherries and Cola
   Scatter the pitted dark sweet cherries evenly over the ribs. Pour the cola down the side of the slow cooker, avoiding pouring directly over the ribs to keep the cherries in place.
   Look for The cola should pool around the ribs, partially covering them.
   Tip Use a cola with real sugar for the best caramelization.
3. 3Top with Barbecue Sauce
   Pour the thick Kansas City-style barbecue sauce over the ribs and cherries, spreading it with a spoon or spatula to cover the meat as evenly as possible.
   Look for The ribs should be well coated with sauce, with cherries visible here and there.
   Tip Don’t stir the sauce into the liquid; let it stay on top for a thicker glaze.

At the end of this phase, the slow cooker contains the ribs, cherries, cola, and barbecue sauce. The ribs should be well-coated, and the liquid should be pooling around them.

The cherries are scattered on top, and the sauce forms a thick, glossy layer. Everything looks vibrant and promising.

Slow Cook

4. 4Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the meat is tender and easily pulls away from the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce should be bubbling gently and the meat should look caramelized at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce reduces too much, add a splash of cola to thin it.
5. 5Check for Doneness
   Test the ribs with a fork: the meat should be fork-tender and start to pull away from the bone. Use an instant-read thermometer to confirm the internal temperature reaches at least 145°F (63°C) in the thickest part, then let rest for 10 minutes.
   Look for The meat should be tender but not falling completely apart when lifted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the ribs aren’t tender after 7 hours, continue cooking for another 30 minutes.

After hours of cooking, the sauce has reduced and thickened, and the ribs are tender. The kitchen smells sweet and smoky. The meat should be pulling away from the bones, and the sauce should be bubbling gently. Use a fork to test a rib; it should slide in easily.

Broil and Serve

6. 6Finish Under the Broiler
   Preheat the broiler. Using tongs, transfer the ribs to a baking sheet lined with foil. Brush with some of the reduced sauce from the slow cooker. Broil for 2 to 3 minutes, until the sauce is sticky and charred in spots.
   Look for The surface should be glossy and caramelized, with a few dark spots.
   Tip Watch closely so the sugar in the sauce doesn’t burn.
7. 7Serve the Ribs
   Let the ribs rest for 5 minutes, then cut between the bones and serve with extra sauce from the slow cooker on the side.
   Look for The meat should be juicy and glistening.
   Tip For a cleaner cut, use a sharp knife and wipe it between slices.

After broiling, the ribs have a caramelized, slightly charred exterior. The sauce is sticky and glossy. When you lift a rib, the meat holds together but easily comes off the bone. The cherries have melted into the sauce, adding a deep fruity flavor. Serve immediately.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using a thin barbecue sauce that doesn’t reduce properly.

Stick to a thick sauce for the best glaze. Overcooking can make the meat mushy, so check for doneness at the 6-hour mark. Also, don’t forget to rest the ribs before serving, or they may dry out.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. An instant-read thermometer inserted into the thickest part of the meat should register at least 145°F (63°C).

For the best texture, let the ribs rest for 10 minutes after cooking to allow the juices to redistribute. If you prefer your ribs even more tender, cook them for an additional 30 to 60 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest