Cherry Cola Maple Bourbon Baby Back Ribs Step-by-step instructions

Before you start

Before starting, remove the ribs from the refrigerator and let them sit at room temperature for up to 30 minutes. Pat them dry with paper towels. If the racks are too long for your slow cooker, cut them in half. Have your cherries, cola, and BBQ sauce measured and ready. No need to preheat anything—the slow cooker does the work.

Instructions

Layer and Dump

1. 1Layer the Ribs
   Place the racks of pork baby back ribs side by side in the bottom of a 6-quart slow cooker. If needed, cut each rack in half so they fit in a single layer, overlapping slightly if necessary.
   Look for The ribs should cover the bottom of the slow cooker evenly.
   Tip For extra flavor, remove the thin membrane from the back of each rack before cooking.
2. 2Scatter Cherries and Pour Cola
   Scatter the pitted dark sweet cherries evenly over the ribs. Pour the cola gently along the side of the slow cooker, avoiding pouring directly over the cherries to keep them in place.
   Look for The cola should pool around the ribs, not cover them completely.
   Tip Use a cola with real sugar for better caramelization; diet cola may not reduce as nicely.
3. 3Pour Over BBQ Sauce
   Pour the maple bourbon barbecue sauce generously over the ribs, covering as much surface area as possible. Do not stir; the sauce will blend with the cherries and cola as it cooks.
   Look for The ribs should be well coated with sauce, with some cherries visible.
   Tip If you prefer a spicier kick, add a few dashes of hot sauce along with the BBQ sauce.

At the end of this phase, the ribs are nestled in the slow cooker, covered with cherries, cola, and BBQ sauce. The ingredients are not stirred, so you'll see distinct layers.

The sauce should coat the ribs generously, and the cherries should be scattered on top. The mixture looks vibrant and colorful, with the deep red cherries and amber sauce.

Slow Cook to Tender

4. 4Slow Cook
   Cover the slow cooker and cook on low for 6 to 8 hours, until the meat is tender and easily pulls away from the bone. Avoid opening the lid during cooking to maintain even heat. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently, and the meat will start to shrink from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender results; high heat can toughen the meat.
5. 5Check Doneness
   After 6 hours, check the ribs by piercing the thickest part with a fork. The meat should be very tender and almost falling off the bone. If not, continue cooking for another 30–60 minutes. Let it rest for 3 minutes before slicing.
   Look for The meat should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a more caramelized exterior, transfer ribs to a baking sheet and broil for 3–5 minutes before serving.

After several hours, the slow cooker will be bubbling gently, and the aroma of BBQ and cherries will fill the kitchen. The sauce will have darkened and thickened, and the meat will have pulled back from the bones.

When you pierce a rib with a fork, the meat should be very tender and start to separate. The liquid should be reduced and glossy.

Rest and Serve

6. 6Rest and Serve
   Using a fork, carefully lift the ribs from the slow cooker onto a cutting board. Let them rest for at least 3 minutes before cutting. Serve warm with extra sauce from the slow cooker, if desired.
   Look for The ribs should hold together but release easily from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim excess fat from the sauce before serving for a cleaner finish.

Once the ribs are lifted out, they should hold together but be so tender that they threaten to fall apart. The sauce clinging to the meat is sticky and caramelized. After a brief rest, the ribs are ready to serve. The cherries have melted into the sauce, leaving behind a sweet-tart flavor that balances the smoky BBQ.

Common mistakes

Avoid opening the slow cooker lid frequently, as this releases heat and extends cooking time. Don't use diet cola—it won't provide the same sweetness or caramelization.

If the sauce seems too thin at the end, remove the ribs and simmer the sauce on the stovetop for a few minutes to reduce. Also, be careful not to overcook, as the ribs can become mushy if left too long.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone, typically after 6 to 8 hours on low. To check, insert a fork into the thickest part of the meat; it should slide in with little resistance.

For food safety, the internal temperature should reach at least 145°F (63°C), but because slow cooking takes it well beyond that, the meat will be far more tender. Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute.

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