Cherry Cola Honey Hickory Spare Ribs: Slow-Cooker Step-by-step instructions

Before you start

Before you begin, make sure your slow cooker is clean and dry. If the rack of ribs is larger than the bottom of your slow cooker, cut it in half with a sharp knife.

Have the cherries, cola, and barbecue sauce measured and ready. There is no need to sear the ribs or pre-cook anything—this recipe is truly dump and forget. Set out a carving fork and a serving platter for later.

Instructions

Layer and Sauce

1. 1Layer the Ribs
   Place the St. Louis style pork spare ribs into the slow cooker, arranging them in a single layer if possible, or slightly overlapping. The ribs should fit snugly in the bottom of the crock.
   Look for The ribs fill the bottom of the slow cooker.
   Tip If the rack is too large, cut it in half to fit.
2. 2Add Cherries and Cola
   Scatter the pitted dark sweet cherries over the ribs, then pour the cola gently down the side of the slow cooker, avoiding washing the cherries off the meat.
   Look for The cherries are scattered evenly, and the cola pools at the bottom.
   Tip Pouring down the side prevents splashing and keeps the rub on the meat.
3. 3Top with BBQ Sauce
   Squeeze the honey hickory barbecue sauce generously over the entire surface of the ribs, covering them completely. Use a spoon to spread it if needed.
   Look for The ribs are coated in a thick layer of sauce.
   Tip Don't stir; the sauce will melt and create a glaze as it cooks.

At the end of this phase, the slow cooker contains a single layer of ribs topped with scattered cherries, cola pooled at the bottom, and a thick coating of barbecue sauce covering every surface. The raw ribs are visible under the sauce, and the cherries are scattered in a rustic pattern. The scene looks like a promising start to a delicious meal.

Slow Cook and Rest

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the ribs are tender and the meat pulls away from the bone easily. Do not lift the lid during cooking. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling and the meat is shrinking from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low ensures tender, juicy ribs.
5. 5Check for Doneness
   After 8 hours, check the ribs: they should be fork-tender, with the meat easily pulling away from the bone. The internal temperature should read at least 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for A fork twists easily in the meat without resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If not tender, continue cooking for another 30 minutes and check again.
6. 6Rest the Ribs
   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 the glaze to set slightly.
   Look for The sauce thickens slightly as it rests.
   Tip Resting makes the ribs easier to handle and more flavorful.

After hours of slow cooking, the kitchen smells of smoky barbecue and sweet cherries. The sauce is bubbling gently around the edges, and the meat has visibly shrunk from the bones.

When pierced with a fork, the meat is tender and juicy, and the internal temperature is at least 145°F (63°C). The ribs have rested for 10 minutes, allowing the glaze to settle.

Lift and Glaze

7. 7Lift and Serve
   Using a carving fork, carefully lift the ribs out of the slow cooker, letting any excess sauce drip back into the pot. Transfer the ribs to a serving platter or individual plates.
   Look for The ribs are glistening and steaming, with sauce clinging to every piece.
   Tip Use two forks for large racks to keep them intact.
8. 8Spoon Extra Sauce Over
   Spoon some of the reduced cherry-cola barbecue sauce from the slow cooker over the ribs. Serve hot, with extra sauce on the side if desired.
   Look for The sauce is thick and glossy, with bits of cherry.
   Tip Skim off excess fat from the sauce before serving for a cleaner glaze.

The ribs are lifted from the slow cooker, glistening with a sticky, dark cherry-cola barbecue glaze. The meat is so tender it nearly slips off the bone. As you spoon the extra sauce over the top, it coats the ribs in a glossy, caramelized layer. The ribs are ready to serve, steaming and irresistible.

Common mistakes

One common mistake is lifting the lid to peek during cooking, which releases heat and extends the cooking time. Trust the process and keep the lid on. Another is using diet cola, which lacks the sugar needed for the glaze and can result in a thin, watery sauce.

Finally, don't skip the resting time after cooking; it allows the juices to redistribute and the sauce to set, making the ribs more flavorful and easier to handle.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. To check, insert a fork into the thickest part of the meat and twist; the meat should separate without resistance.

The internal temperature should read at least 145°F (63°C) in the thickest part, but for fall-apart ribs, you'll likely be cooking well beyond that. The sauce should be bubbling and slightly thickened, and the ribs should be glistening with a dark, shiny glaze.

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