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

Tips for success

To get the most flavor, choose a high-quality honey hickory barbecue sauce, or make your own if you have a favorite recipe. The sweetness of the honey and the smokiness of the hickory are key to the dish’s character.

If you want a thicker glaze, transfer the sauce from the slow cooker to a saucepan and simmer over medium heat for 10-15 minutes, until it reduces and thickens.

For a complete meal, serve the ribs with coleslaw, cornbread, or roasted vegetables. The sweet and tangy sauce pairs well with creamy sides.

If you have leftovers, the ribs taste even better the next day—reheat them gently in the microwave or oven, and add a splash of cola or water to keep them moist.

Variations

• Spicy Cherry Cola Ribs: Add 1-2 finely chopped chipotle peppers in adobo sauce to the barbecue sauce before spreading. The smoky heat balances the sweetness of the cherries and cola, giving the ribs a bold kick.
• Pineapple Cola Ribs: Replace the dark cherries with 1 cup of drained crushed pineapple. The pineapple adds a tropical sweetness and pairs beautifully with the cola and BBQ sauce. Cook as directed.
• Cherry Root Beer Ribs: Substitute the cola with root beer for a deeper, more complex sweetness. The root beer’s winter spices enhance the smoky barbecue flavor, creating a unique glaze.
• Smoky Bourbon Ribs: Add 1/4 cup of bourbon to the slow cooker along with the cola. The bourbon adds a warm, oaky note and helps create a richer, more intense sauce. Cook as directed.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of cola or water to restore the sauce’s consistency.

Freezer

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

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or in the microwave in 1-minute intervals. Add a splash of cola or water to keep the meat moist.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a little water or cola when reheating to loosen it. Let the ribs cool for no more than 2 hours before refrigerating.

You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook on low. If you do this, add an extra 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the ribs as the main event with a pile of napkins, because they are gloriously messy. The sweet, tangy sauce begs to be sopped up with crusty bread or extra barbecue sauce.

Pair with a crisp green salad to cut through the richness, or keep it classic with mac and cheese and baked beans.

For a casual gathering, cut the ribs into individual pieces and serve them on a platter with toothpicks for easy grabbing. The cherries, now soft and caramelized, can be spooned over the ribs as a garnish.

This dish is forgiving and can be kept warm in the slow cooker on the 'keep warm' setting for up to an hour before serving.

Frequently asked questions

Recipe card

Cherry Cola BBQ Ribs: Slow Cooker Dump Dinner

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

Ingredients

• 4 lb pork baby back ribs
• 1 cup pitted dark sweet cherries
• 1 cup cola
• 1 cup honey hickory barbecue sauce

Instructions

1. Place the pork baby back 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 along the side of the slow cooker, avoiding the top of the ribs to keep the seasoning in place.
2. Squeeze the honey hickory barbecue sauce generously across the entire surface of the ribs, covering them as evenly as possible. Use a spoon or spatula to spread the sauce if needed, but avoid stirring the cherries and cola too much.
3. Cover the slow cooker with the lid and cook on low for 6 to 7 hours, until the ribs are tender and the meat easily pulls away from the bone. Avoid opening the lid during cooking to maintain the heat and moisture. Let it rest for 3 minutes before slicing.
4. Once the ribs are cooked, turn off the slow cooker and let the ribs rest in the sauce for at least 10 minutes. This allows the juices to redistribute and makes the ribs easier to handle.
5. Using a fork, carefully lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the reduced cherry-cola BBQ sauce over the top before serving.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

35 g

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