Cherry Cola BBQ Short Ribs: 5-Ingredient Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the short ribs before slow cooking. Heat a tablespoon of oil in a large skillet over medium-high heat and brown the ribs in batches, about 2-3 minutes per side.

This caramelizes the exterior and adds a deep, savory note to the final dish. It’s a small step that makes a big difference, but it’s optional if you’re short on time.

To thicken the sauce, remove the ribs from the slow cooker and transfer the sauce to a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until it reaches your desired consistency.

You can also whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer for 2-3 minutes until glossy and thickened.

Variations

• Spicy Cherry Cola Ribs: Add 1-2 minced chipotle peppers in adobo sauce or 1 teaspoon of red pepper flakes to the sauce for a smoky heat that balances the sweetness. Adjust the amount to your preferred spice level.
• Root Beer BBQ Ribs: Swap the cola for root beer for a deeper, spicier flavor. The root beer’s winter spices (anise, vanilla) pair wonderfully with the cherries and beef.
• Bourbon Cherry Ribs: Replace half the cola with bourbon for a boozy, smoky twist. Add the bourbon with the other liquids; the alcohol will cook off during the long slow cooking.
• Cherry Chipotle Ribs: For a sweet-and-smoky version, add 1 teaspoon of smoked paprika and 1/2 teaspoon of ground cumin to the sauce. The spices add warmth and complexity without extra heat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the meat submerged in the sauce to maintain moisture.

Freezer

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

Reheat

Reheat gently on the stovetop over low heat, adding a splash of cola or water to loosen the sauce.

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 4 days. Keep the meat and sauce together to prevent drying out. To reheat, place the ribs and sauce in a covered pot over low heat, adding a splash of water or cola if needed to loosen the sauce. Reheat gently until warmed through, about 10-15 minutes.

This recipe is perfect for making ahead. Assemble the ingredients 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.

Alternatively, cook the ribs fully, cool, and refrigerate for up to 3 days. Reheat on the stovetop or in a 350°F (175°C) oven until warmed through.

Serving ideas

Serve the short ribs over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce. Add a side of roasted vegetables or a crisp green salad to brighten the plate.

The sweet-tart cherry cola sauce pairs beautifully with sharp cheddar grits or a simple coleslaw. For a casual dinner, pile the ribs on toasted buns for an indulgent sandwich.

Garnish with fresh herbs like thyme or parsley and a few extra cherries for a pop of color. The ribs are rich, so balance with something acidic, like a vinegary slaw or pickles. Leftover sauce is fantastic drizzled over roasted vegetables or stirred into baked beans. Serve with plenty of napkins — these ribs are messy in the best way.

Frequently asked questions

Recipe card

Cherry Cola BBQ Short Ribs: 5-Ingredient Slow Cooker

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 4

Ingredients

• 4 lb bone-in English-cut beef short ribs
• 2 cups pitted dark sweet cherries (fresh or frozen)
• 1 1/2 cups cola (not diet)
• 1 1/2 cups thick Kansas City-style barbecue sauce

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

45 g

Fat

40 g

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