Cherry Cola Honey Hickory Beef Short Ribs: Slow-Cooker Tips, FAQ & printable recipe

Tips for success

For the most tender ribs, cook on low for the full 8 hours. The low, steady heat breaks down collagen more effectively than high heat. If you're short on time, 4-5 hours on high will work, but the meat may be slightly less fall-apart tender.

Always let the ribs rest in the sauce for at least 10 minutes after cooking; this allows the juices to redistribute and the sauce to thicken.

To make the sauce even thicker, remove the ribs after cooking and simmer the sauce on the stovetop for 10-15 minutes until it reaches your desired consistency. You can also mash some of the cooked cherries into the sauce for extra body.

If you prefer a smoother sauce, strain it before serving. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the slow cooker before cooking.

Variations

• Spicy Cherry Cola Ribs: Add 1-2 teaspoons of chipotle hot sauce or a minced chipotle pepper in adobo to the slow cooker before cooking. The heat balances the sweetness and adds a smoky layer that complements the barbecue sauce.
• Bourbon Cherry Ribs: Replace the cola with 1/2 cup bourbon and 1/2 cup cola. The bourbon adds a warm, vanilla-like depth that pairs beautifully with the cherries and honey hickory sauce.
• Smoky Bacon-Wrapped Ribs: Wrap each short rib in a slice of bacon before placing in the slow cooker. The bacon adds extra smokiness and richness, and it crisps up slightly as it cooks in the sauce.
• Orange Cherry Ribs: Add the zest and juice of one orange to the slow cooker along with the other ingredients. The citrus brightens the flavor and cuts through the richness of the beef.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooked ribs in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat gently on the stovetop over low heat, or in a 350°F (175°C) oven until warmed through. Add a little water or cola if the sauce is too thick.

Refrigerate leftover ribs in an airtight container with some of the sauce for up to 4 days. The flavors will continue to meld, and the meat will become even more tender. To reheat, place the ribs in a covered pot or microwave-safe dish and warm gently until heated through. Avoid boiling, which can toughen the meat.

This recipe is perfect for making ahead. Cook the ribs as directed, then let them cool completely in the sauce. Refrigerate in an airtight container for up to 4 days.

To serve, reheat gently on the stovetop or in the oven at 350°F (175°C) until warmed through. The ribs can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the ribs as the main event, with plenty of sauce spooned over the top. They pair beautifully with creamy mashed potatoes, buttered egg noodles, or soft polenta to soak up the rich sauce.

Add a simple green salad or roasted vegetables for a complete meal. The cherries in the sauce are a delightful surprise—soft, sweet, and tangy—and should be served alongside the ribs.

For a more casual presentation, shred the meat and pile it onto buns for incredible barbecue sandwiches. The sauce doubles as a sandwich spread. Leftover sauce can be tossed with roasted vegetables or used as a glaze for grilled meats. This dish is versatile and forgiving, so don't be afraid to get creative with how you serve it.

Frequently asked questions

Recipe card

Cherry Cola Honey Hickory Beef Short Ribs: Slow-Cooker

Prep 10 minCook 8 hTotal 8 h 10 minServes 4

Ingredients

• 3 lb bone-in beef short ribs, English-cut, thick-cut
• 1 cup pitted dark sweet cherries
• 1 cup cola (not diet)
• 1/2 cup honey hickory barbecue sauce

Instructions

1. Place the beef short ribs in the slow cooker insert in a single layer, bone side down. Scatter the pitted dark sweet cherries evenly over the ribs. Pour the cola slowly down the side of the insert, avoiding pouring directly over the meat so the liquid pools around the ribs.
2. Squeeze the honey hickory barbecue sauce generously across the entire surface of the ribs, covering them as evenly as possible. No need to stir; the sauce will melt and mingle with the cola and cherry juices during cooking.
3. Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the meat is fork-tender and nearly falling off the bone. The sauce will reduce and thicken into a glossy lacquer as the ribs braise. Let it rest for 3 minutes before slicing.
4. Check the ribs with a fork: the meat should twist easily and separate from the bone. If it resists, continue cooking in 30-minute increments until it is fully tender. When the meat is done, let it rest in the sauce for 10 minutes before serving.
5. Using a large spoon, skim off any excess fat from the surface of the sauce. Let the ribs rest in the warm slow cooker, uncovered, for 10 minutes so the sauce thickens slightly and the meat settles.
6. Using tongs or a carving fork, lift the short ribs out of the slow cooker, letting any excess sauce drip back into the pot. Place the ribs on a serving platter or individual plates. Spoon additional sauce and cherries over the top before serving.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

28 g

Fat

45 g

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