Dinner · Part 3 of 3: Tips & recipe card

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

Name: Cherry Cola Honey Hickory Spare Ribs: Slow-Cooker
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 4 lb St. Louis style pork spare ribs; 2 cups pitted dark sweet cherries; 1 cup cola; 1 1/2 cups honey hickory barbecue sauce

By Clara Weller · Oct 28, 2026

Slow cooker cherry cola honey hickory spare ribs, glistening with a dark glaze, on a white plate.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the most tender ribs, choose racks that are well-marbled and have a good amount of meat. If you have time, trim any excess fat from the ribs before cooking, but leave the silverskin intact to help hold them together.

When layering the ribs, try to keep them in a single layer so they cook evenly; if you must stack them, rotate the racks halfway through cooking.

The sauce will be thin when the ribs finish cooking, but it will thicken as it cools slightly. If you prefer a thicker glaze, transfer the sauce to a saucepan and simmer over medium heat for 10 to 15 minutes, or until reduced to your liking.

For a smoky flavor boost, add a teaspoon of liquid smoke to the sauce before cooking, but taste first—many barbecue sauces already include it.

Variations

Spicy Cherry Cola Ribs: Add 1-2 tablespoons of your favorite hot sauce or a teaspoon of red pepper flakes along with the barbecue sauce for a spicy kick. The heat balances the sweetness of the cherries and cola.
Bourbon Cherry Cola Ribs: Replace half of the cola with bourbon for a deeper, smokier flavor. Add the bourbon with the cola, and proceed with the recipe as written. The alcohol will cook off, leaving behind a rich complexity.
Root Beer Hickory Ribs: Swap the cola for root beer to add a distinct wintergreen and vanilla note. The root beer pairs surprisingly well with the cherries and hickory sauce, creating a unique twist.
Smoky Chipotle Cherry Ribs: Stir 1-2 minced chipotle peppers in adobo sauce into the barbecue sauce before spreading it over the ribs. This adds a smoky, earthy heat that complements the sweet cherries.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools.
Freezer: Freeze cooked 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, covered, for 15-20 minutes. Add a splash of water or sauce to keep them moist.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The ribs will continue to absorb the sauce, becoming even more flavorful.

To reheat, place the ribs in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through. They can also be reheated in the microwave, but the oven helps maintain the texture.

This recipe is perfect for making ahead. Assemble the ribs in the slow cooker up to 24 hours in advance, cover, and refrigerate. When ready to cook, simply place the insert in the slow cooker and cook on low for 8 to 10 hours. You can also cook the ribs fully, cool them, and refrigerate for up to 3 days before reheating gently in the oven or slow cooker.

Serving ideas

Serve these ribs hot, with extra sauce from the slow cooker spooned over the top. They pair beautifully with classic barbecue sides like coleslaw, cornbread, or a crisp green salad.

For a heartier meal, serve them over creamy mashed potatoes or with roasted vegetables. The sweet and smoky flavor of the ribs also works well with mac and cheese or baked beans.

For a fun presentation, serve the ribs on a large platter with the extra sauce in a small bowl on the side. Garnish with fresh cherries or a sprinkle of chopped parsley for color. These ribs are meant to be eaten with your hands, so provide plenty of napkins. They are perfect for casual gatherings, game day spreads, or a comforting family dinner.

Frequently asked questions

Can this recipe be made with baby back ribs instead of spare ribs?

Yes, baby back ribs can be used. They are leaner and slightly smaller, so they may cook faster. Check for doneness at the 7-hour mark. The cooking time may be reduced to 7-8 hours on low. Keep the same layering and sauce method for delicious results.

Why is it important to use regular cola and not diet?

Regular cola contains sugar, which is essential for the caramelization and glaze. Diet cola uses artificial sweeteners that don't break down the same way, resulting in a thin, watery sauce and less tender meat. The sugar in regular cola also helps balance the acidity of the tomatoes in the barbecue sauce.

Can this recipe be prepared in advance and refrigerated before cooking?

Absolutely. Assemble the ribs, cherries, cola, and barbecue sauce in the slow cooker insert, cover, and refrigerate for up to 24 hours. When ready to cook, place the insert in the slow cooker and cook on low for 8 to 10 hours. The ribs may take slightly longer to cook if starting cold.

How can the sauce be thickened for a thicker glaze?

After the ribs are done, remove them from the slow cooker and pour the sauce into a saucepan. Simmer over medium heat for 10 to 15 minutes, or until reduced and thickened. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, cooking until thickened.

What is the best way to reheat leftover ribs without drying them out?

Preheat the oven to 350°F (175°C). Place the ribs in a baking dish, add a few tablespoons of water or extra barbecue sauce, and cover tightly with foil. Heat for 15 to 20 minutes, or until warmed through. This method keeps the ribs moist and helps the glaze re-melt.

Recipe card

Cherry Cola Honey Hickory Spare Ribs: Slow-Cooker

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

4 lb St. Louis style pork spare ribs
2 cups pitted dark sweet cherries
1 cup cola
1 1/2 cups honey hickory barbecue sauce

Instructions

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.
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.
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.
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.
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.
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.
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.
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.

Estimated nutrition per serving

Calories: 720
Protein: 35 g
Carbohydrates: 35 g
Fat: 45 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.