Cherry Cola BBQ Short Ribs: 5-Ingredient Slow Cooker Step-by-step instructions

Before you start

Before starting, pat the short ribs dry with paper towels. If you prefer a richer flavor, sear the ribs in a hot skillet with a little oil until browned on all sides, about 2-3 minutes per side. This step is optional but adds depth.

Measure out the cherries, cola, and barbecue sauce so everything is ready to go. No need to thaw frozen cherries — just add them straight from the freezer. Have a large plate or platter ready for serving.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the beef short ribs in the slow cooker insert in a single layer, bone side down if possible. Scatter the pitted dark cherries over the ribs. Pour the cola along the side of the insert, being careful not to rinse the cherries off the meat. Pour the barbecue sauce over the top, spreading it evenly with a spoon to coat the ribs.
   Look for The ribs should be well coated with sauce; the liquid should come about halfway up the meat.
   Tip For extra flavor, sear the ribs in a hot skillet for 2-3 minutes per side before adding to the slow cooker.

The slow cooker should be filled with ribs, cherries, cola, and barbecue sauce, with the sauce evenly coating the meat. The liquid should come about halfway up the ribs, creating a braising environment. The aroma is fresh and sweet, with the cherries and cola already mingling. Before moving on, make sure the ribs are well coated and the slow cooker is set to the desired temperature.

Slow Cook to Perfection

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the meat is fork-tender and easily pulls away from the bone. The sauce will reduce and become glossy. If the sauce seems thin at the end, remove the ribs and simmer the sauce on the stovetop for 10-15 minutes to thicken. Let it rest for 3 minutes before slicing.
   Look for The meat should be falling off the bone and the sauce should coat the back of a spoon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking; the steam helps tenderize the meat.

After 6 to 8 hours, the kitchen fills with a deep, savory-sweet aroma. The sauce is bubbling and has reduced into a glossy lacquer. The meat is visibly tender, and a fork easily pierces it with no resistance.

The bones may be exposed and the meat is pulling away. The sauce should coat the back of a spoon. Check that the meat is fork-tender and the internal temperature is at least 145°F (63°C).

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker. Using tongs, carefully transfer the ribs to a cutting board and let rest for at least 3 minutes. Skim any excess fat from the sauce. Serve the ribs on a platter or individual plates, spooning the cherry cola BBQ sauce over the top.
   Look for The meat should be glistening and tender; the sauce should be thick and sticky.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot sauce; cook until thickened.

The ribs are resting on a cutting board, releasing their juices. The sauce is thick and sticky, with a rich mahogany color. The meat is glistening and tender, and when lifted with a fork, it nearly falls apart. The plate is ready for serving, and the aroma is irresistible. Before serving, skim any excess fat from the sauce and spoon it generously over the ribs.

Common mistakes

One common mistake is lifting the lid too often to check on the meat. Each time you open the slow cooker, heat escapes, extending the cooking time. Another is using a thin, watery barbecue sauce, which won’t produce a thick glaze.

Also, don’t skip the rest time — letting the meat rest for at least 3 minutes allows the juices to redistribute, keeping the meat moist. Finally, be careful not to overcook, as the meat can become mushy if left too long.

How to tell it’s done

The ribs are done when they are fork-tender and the meat easily pulls away from the bone. The internal temperature should reach at least 145°F (63°C) for food safety, but for the best texture, cook until the meat is falling apart, which typically takes 6 to 8 hours on low.

The sauce should be reduced and slightly sticky. If the sauce is too thin, remove the ribs and simmer the sauce on the stovetop until thickened.

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