Cherry Cola Maple Bourbon Spare Ribs: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender ribs, always cook on LOW. The longer, gentler heat breaks down collagen more effectively than HIGH, resulting in meat that falls off the bone. If you're short on time, HIGH will work, but the texture will be slightly firmer.

Also, consider cutting the racks into individual ribs before cooking—this reduces cooking time and makes serving easier. Just be sure to adjust the cooking time to 5-6 hours on LOW for individual ribs.

To intensify the flavor, you can sear the ribs in a hot skillet before adding them to the slow cooker. This adds a caramelized crust and deeper color, but it's optional. If you do sear, do it in batches to avoid overcrowding.

Another tip: after the ribs are cooked, you can transfer them to a baking sheet and broil for 2-3 minutes to caramelize the sauce further. Watch them closely to prevent burning. This gives the ribs a slightly charred, barbecue-like finish.

Variations

• Spicy Cherry Cola Ribs: Add 1-2 minced chipotle peppers in adobo sauce along with the barbecue sauce. The smoky heat contrasts beautifully with the sweet cherries and cola. For extra kick, stir in a teaspoon of hot sauce before cooking.
• Bourbon Peach Ribs: Replace the cherries with sliced fresh or frozen peaches and use a peach bourbon barbecue sauce. The softer fruit melts into the sauce, creating a peachy glaze. Omit the cola and use 1 cup of apple juice instead.
• Root Beer Ribs: Swap the cola for root beer and use a classic smoky barbecue sauce. The root beer adds a unique spiced sweetness that pairs well with pork. Keep the cherries for a burst of tartness.
• Cherry Coke Ribs (No Bourbon): For a family-friendly version, use cherry cola instead of regular cola and choose a barbecue sauce without bourbon. The cherry flavor is even more pronounced, and the ribs are just as sticky and delicious.

Storage and make-ahead

Fridge

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

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 for 10-15 minutes, or microwave in 30-second intervals until hot. Add a splash of cola or water if the sauce is too thick.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; you can loosen it with a splash of cola or water when reheating. For longer storage, freeze the ribs in a freezer-safe container for up to 3 months.

To reheat, thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 10-15 minutes or in the microwave in 30-second intervals. The ribs are just as delicious the next day, and the flavors meld even more.

You can assemble the ribs in the slow cooker insert up to 24 hours ahead. Place the ribs, cherries, cola, and barbecue sauce in the insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker base and cook as directed.

You may need to add 30 minutes to the cooking time since starting from cold. This is a great make-ahead option for parties or busy weeknights. The sauce can also be mixed ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve the ribs straight from the slow cooker for a casual, family-style dinner. Use tongs to lift the ribs onto a platter, then spoon the reduced sauce over the top. The cherries, now soft and jammy, can be scattered over the meat as a garnish. Pair with coleslaw, cornbread, or roasted vegetables to balance the richness. The sauce is also wonderful over mashed potatoes or rice, so have extra on hand.

For a more formal presentation, cut the ribs between the bones and arrange them on a white platter. Drizzle with additional sauce and sprinkle with chopped fresh parsley or chives for a pop of color. Serve with a side of pickles or a crisp green salad to cut through the sweetness. These ribs are hearty enough to be the centerpiece of a cookout or a comforting winter meal. Leftover sauce can be served on the side for dipping.

Frequently asked questions

Recipe card

Cherry Cola Maple Bourbon Spare Ribs: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 3 lb St. Louis style pork spare ribs
• 1 1/2 cups pitted dark sweet cherries
• 1 cup cola
• 1 1/2 cups maple bourbon 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. Scatter the pitted dark sweet cherries evenly over the ribs. Pour the cola gently down the side of the slow cooker, avoiding washing the cherries off the meat.
2. Pour the maple bourbon barbecue sauce generously over the ribs and cherries. Use a spoon or spatula to spread the sauce evenly, making sure the top of the ribs is well coated. Do not stir; the layers will meld during cooking.
3. 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. The internal temperature of the thickest part of the meat should reach at least 145°F (63°C), but for fall-apart ribs, cook until the meat shreds easily. Do not lift the lid during the first 4 hours of cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Using tongs or a carving fork, carefully transfer the ribs to a cutting board. Let the ribs rest for at least 3 minutes before serving. The sauce in the slow cooker will have reduced into a thick, glossy glaze; spoon some over the ribs before serving.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

780

Protein

48 g

Carbohydrates

45 g

Fat

48 g

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