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

Tips for success

For the most tender ribs, always cook on LOW. The gentle heat breaks down the collagen slowly, resulting in meat that's moist and succulent. If you're short on time, HIGH will work, but the texture won't be quite as perfect.

Also, don't skip the rest—letting the ribs sit in the sauce for a few minutes after cooking allows the juices to redistribute, making each bite juicier.

To thicken the sauce, transfer it to a saucepan after removing the ribs and simmer over medium heat for 5-10 minutes, stirring occasionally, until it reaches your desired consistency.

You can also mash some of the cooked cherries into the sauce for extra body. If the sauce tastes too sweet, add a splash of apple cider vinegar or a squeeze of lemon juice to brighten it up.

Variations

• Spicy Cherry Cola Ribs: Add 1-2 minced chipotle peppers in adobo sauce or 1 tsp crushed red pepper flakes to the slow cooker along with the BBQ sauce. The heat will balance the sweetness and add a smoky kick.
• Smoky Bacon BBQ Ribs: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the ribs before serving. Or, lay 2 slices of raw bacon over the top of the ribs before cooking for extra smokiness.
• Cherry Cola Pulled Pork: Substitute a 3-4 lb boneless pork shoulder for the ribs. Cook on low for 8-10 hours, then shred the meat and toss with the sauce. Serve on buns with coleslaw.
• No-Cola Ribs: Replace the cola with 1 cup of apple juice or cherry juice. The result will be slightly less sweet and more fruity, but still delicious. Reduce the juice to 3/4 cup if using dried cherries.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat ribs in a 325°F oven, covered, for 20-30 minutes, or in the microwave in 30-second bursts until hot.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, but it will loosen up when reheated. For longer storage, freeze the ribs in a freezer-safe container with some of the sauce for up to 3 months.

Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave until hot, adding a splash of water or cola if the sauce seems too thick.

This recipe is perfect for making ahead. You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, simply place the insert in the slow cooker and cook as directed.

Or, cook the ribs completely, let them cool, and store in the refrigerator for up to 4 days. Reheat gently in a 325°F oven, covered, for 20-30 minutes, or until hot.

Serving ideas

Serve the ribs hot, with extra sauce spooned over the top. They're fantastic with classic sides like coleslaw, cornbread, or baked beans. The sweet-and-tangy sauce also pairs well with mashed potatoes or rice to soak up every last drop. For a low-carb option, serve with roasted vegetables or a crisp green salad.

For a fun twist, serve the ribs on slider buns with a spoonful of the cherry-cola sauce and some pickled onions. The leftovers are equally delicious chopped up and tossed with BBQ sauce for sandwiches, or piled on top of nachos with melted cheese. This is a versatile dish that's just as good the next day.

Frequently asked questions

Recipe card

Cherry Cola BBQ Country Pork Ribs: Slow-Cooker Dump Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 3 lb boneless country-style pork ribs
• 1 1/2 cups pitted dark sweet cherries (fresh or frozen)
• 1 cup cola (not diet)
• 1 1/2 cups thick Kansas City-style BBQ sauce

Instructions

1. Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer if possible. Scatter the pitted dark sweet cherries evenly over the ribs. Pour the cola down the side of the slow cooker, avoiding the top of the meat so the rub isn't washed off.
2. Pour the thick Kansas City-style BBQ sauce over the ribs, using a spatula to spread it evenly over the top. Do not stir—the sauce will melt and combine with the cola and cherry juices during cooking.
3. Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the ribs are fork-tender and easily pull apart with a fork. The internal temperature of the thickest rib should reach at least 145°F (63°C) for food safety, but for fall-apart texture, cook until the meat shreds easily. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the ribs rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to become even more tender. Use tongs or a fork to lift the ribs out of the sauce, letting any excess sauce drip back into the pot.
5. Transfer the ribs to a serving platter or individual plates. Spoon some of the reduced cherry-cola BBQ sauce from the slow cooker over the top. Serve hot, with extra sauce on the side if desired.

Contains: gluten

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

38 g

Fat

22 g

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