Cherry Cola BBQ Baby Back Ribs: Slow-Cooker Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a cola with real sugar, like a craft soda. The sugar helps the sauce caramelize and thicken as it cooks.

If you use diet cola, the sauce may be thinner and less sweet. You can also use cherry cola for an extra layer of cherry flavor, but reduce the added cherries slightly.

When broiling the ribs, keep a close eye on them. The sugar in the barbecue sauce can burn quickly under the intense heat. Broil just until the sauce is bubbly and charred in spots — about 2 to 3 minutes. This step is optional but adds a nice smoky finish that mimics grilled ribs.

Variations

• Spicy Cherry Cola Ribs: Add 1 teaspoon of chipotle powder or a minced chipotle pepper in adobo sauce to the barbecue sauce before pouring it over the ribs. This adds a smoky heat that balances the sweetness.
• Root Beer BBQ Ribs: Replace the cola with root beer for a deeper, more complex sweetness. Root beer adds a hint of wintergreen and vanilla that complements the pork beautifully.
• Cherry Bourbon Ribs: Swap 1/4 cup of the cola for bourbon. The bourbon adds a warm, oaky note that pairs well with the cherries and barbecue sauce. Cook as directed; the alcohol will cook off.
• Honey Garlic Ribs: Omit the cherries and cola, and instead mix 1/2 cup honey, 1/4 cup soy sauce, and 4 minced garlic cloves with the barbecue sauce. This creates a sticky, savory-sweet glaze.

Storage and make-ahead

Fridge

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked ribs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat ribs in a 350°F (175°C) oven, covered, for 15 to 20 minutes, or until heated through. For a crispier exterior, broil for the last 2 minutes.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15 to 20 minutes.

You can also reheat individual portions in the microwave, but the oven will keep the meat moist and the sauce sticky.

You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

Add 30 minutes to the cooking time if starting from cold. The sauce can also be made up to a week ahead and stored in the refrigerator.

Serving ideas

Serve these ribs with extra sauce spooned over the top, and pair them with classic sides like coleslaw, cornbread, or baked beans.

The sweet and tangy flavor also works well with a simple green salad or roasted vegetables. For a casual gathering, set out a stack of napkins and let everyone dig in.

For a more formal presentation, slice the ribs between the bones and arrange them on a platter. Drizzle with the reduced sauce and garnish with fresh herbs, if desired. These ribs are hearty enough to stand alone, but they also pair nicely with mac and cheese or potato salad.

Frequently asked questions

Recipe card

Cherry Cola BBQ Baby Back Ribs: Slow-Cooker Dump Dinner

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 6

Ingredients

• 2 racks baby back pork ribs (about 3 lb total)
• 1 1/2 cups pitted dark sweet cherries
• 1 cup cola
• 1 1/2 cups thick Kansas City-style barbecue sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Let the ribs rest for 5 minutes, then cut between the bones and serve with extra sauce from the slow cooker on the side.

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

50 g

Fat

30 g

Fiber

2 g

Sugar

42 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.