Cherry Cola BBQ Spare Ribs: Slow-Cooker Pull-Apart Pork Tips, FAQ & printable recipe

Tips for success

For the most flavorful ribs, choose a BBQ sauce with a good balance of sweet and tangy, and don’t be afraid to add a pinch of cayenne or smoked paprika for a little heat.

The cherries can be left whole or roughly chopped; whole cherries create pockets of jammy sweetness, while chopped ones distribute the flavor more evenly. If you prefer a thicker sauce, remove the ribs when done and simmer the sauce on the stovetop for 10-15 minutes to reduce and concentrate the flavors.

When serving, use a carving fork to lift the ribs, as they will be so tender they might fall apart. A wide spatula can also help. For a beautiful presentation, arrange the ribs on a platter and spoon the cherry-studded sauce over the top.

Garnish with fresh parsley or sliced green onions for a pop of color, though this is optional. These ribs are messy in the best way, so have plenty of napkins on hand. Leftover sauce is fantastic drizzled over roasted vegetables or used as a dipping sauce.

Variations

• Spicy Cherry Cola Ribs: Add 1-2 minced chipotle peppers in adobo sauce or 1 teaspoon of cayenne pepper to the sauce mixture before cooking. This gives the ribs a smoky heat that complements the sweet cherries and cola.
• Root Beer BBQ Ribs: Swap the cola for root beer for a deeper, more complex sweetness. The root beer’s wintergreen and vanilla notes add a unique twist to the sauce. Use a high-quality root beer for the best flavor.
• Cherry Chipotle Glaze: After the ribs are cooked, remove them and boil the sauce with 1 tablespoon of chipotle hot sauce and 2 tablespoons of brown sugar until thickened. Brush over the ribs and broil for 5 minutes for a sticky, spicy glaze.
• Smoky Bourbon Cherry Ribs: Replace 1/4 cup of the cola with bourbon and add 1 teaspoon of liquid smoke to the sauce. This adds a rich, smoky depth that pairs well with the cherries. Cook as directed, but note that alcohol won’t fully cook off in the slow cooker.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooled 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 for 15-20 minutes, or microwave individual portions covered with a damp paper towel until hot.

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 splash of cola or water when reheating to loosen it.

To reheat, place the ribs in a covered pot or baking dish and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. You can also microwave individual portions on a microwave-safe plate, covering with a damp paper towel to prevent drying out. The ribs taste even better the next day as the flavors meld.

This recipe is ideal for making ahead. You can assemble the ribs, cherries, cola, and BBQ sauce 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 as directed.

If you’re short on time, you can also cook the ribs a day or two in advance, let them cool, and refrigerate. Reheat gently in the slow cooker or oven before serving. The resting time after cooking is not optional—it ensures the meat is juicy, so don’t skip it.

Serving ideas

Serve these ribs as the star of a casual dinner with classic sides like coleslaw, cornbread, or baked beans. The sweet-tangy sauce pairs beautifully with creamy, cool sides that balance the richness. For a heartier meal, pile the ribs onto soft rolls to make pulled pork sandwiches, or serve them over creamy mashed potatoes to soak up the extra sauce. A simple green salad with a vinaigrette adds a fresh contrast to the sticky, savory ribs.

For a party, set up a self-serve station with the ribs in the slow cooker on warm, and let guests help themselves. Provide plenty of napkins and wet wipes, as these ribs are delightfully messy. The cherries in the sauce are a pleasant surprise—make sure to spoon some over each serving. If you have leftover sauce, it’s fantastic drizzled over roasted vegetables or used as a dip for fries. These ribs are best enjoyed hot, straight from the slow cooker.

Frequently asked questions

Recipe card

Cherry Cola BBQ Spare Ribs: Slow-Cooker Pull-Apart Pork

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

Ingredients

• 4 lb St. Louis style pork spare ribs
• 1 1/2 cups pitted dark sweet cherries
• 1 cup cola
• 2 cups thick Kansas City barbecue sauce

Instructions

1. Place the St. Louis style pork spare ribs in the bottom of a 6-quart slow cooker. If needed, cut the racks to fit in a single layer, overlapping slightly if necessary. Scatter the pitted dark sweet cherries evenly over the ribs.
2. Pour the cola slowly along the side of the slow cooker insert, avoiding pouring directly over the cherries to keep them in place. The cola should pool around the ribs, not cover them completely.
3. Pour the thick Kansas City barbecue sauce over the ribs and cherries, using a spatula to spread it evenly. Make sure the top of the ribs is well coated, but do not stir.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the meat is fork-tender and easily pulls away from the bone. Avoid opening the lid during cooking to maintain temperature. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to become even more tender. Use a carving fork to lift the ribs carefully to a cutting board or serving plate.
6. Transfer the ribs to a serving plate, spooning extra sauce and cherries over the top. Serve hot, with additional BBQ sauce on the side if desired.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

35 g

Fat

28 g

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