Cherry Cola Molasses Country Pork Ribs: Easy Slow Cooker Step-by-step instructions

Before you start

Before you begin, make sure your slow cooker is clean and ready. There is no need to brown the meat or sauté anything—this is a true dump-and-go recipe.

Measure out the ingredients: 2 pounds of country-style pork ribs, 1 cup of pitted dark sweet cherries, 1 cup of cola, and 1 cup of molasses garlic BBQ sauce. Have a large spoon and tongs ready for serving. If you plan to thicken the sauce, have a small saucepan on standby.

Instructions

Layer and Dump

1. 1Layer the Ribs
   Place the boneless country-style pork ribs in the slow cooker insert, arranging them in a single layer as much as possible. If they overlap, that's fine—they will shrink as they cook.
   Look for The ribs should cover the bottom of the slow cooker in a single layer.
   Tip Pat the ribs dry with paper towels before adding them for better browning later, though browning is optional in this dump-and-go method.
2. 2Scatter the Cherries
   Scatter the pitted dark sweet cherries evenly over the ribs. They will soften and release their juices as the slow cooker works, helping to create the glossy sauce.
   Look for The cherries should be spread across the surface of the ribs.
   Tip If using frozen cherries, no need to thaw them first—just add them straight from the freezer.
3. 3Pour the Cola
   Pour the cola along the side of the slow cooker insert, not directly over the ribs, to avoid washing off any seasoning. The cola will help create the braising liquid.
   Look for The cola should pool around the ribs without covering them completely.
   Tip Use a full-sugar cola for the best flavor; diet versions can become bitter during long cooking.
4. 4Add the BBQ Sauce
   Pour the molasses garlic BBQ sauce in thick ribbons over the ribs and cherries. Use a spoon to gently spread it so that the ribs are mostly coated, but do not stir vigorously.
   Look for The ribs should be coated with the sauce, with some sauce pooling in the bottom.
   Tip If your BBQ sauce is very thick, you can stir it with the cola before pouring, but the slow cooker will thin it out as it cooks.

At the end of this phase, you should have a slow cooker filled with ribs, cherries, cola, and BBQ sauce. The sauce should be evenly distributed, and the ribs should be mostly coated.

The cherries will be scattered on top, and the cola will have created a shallow pool around the meat. Take a moment to ensure everything is well combined, but do not stir too vigorously.

Slow Cook to Tender

5. 5Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, or until the pork is fork-tender and easily shreds. Do not open the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce should be bubbling gently around the edges, and the meat should be pulling away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you prefer a thicker sauce, remove the ribs and simmer the sauce on the stovetop for 10 minutes after the ribs are done.
6. 6Check for Doneness
   After 6 hours, check the ribs by piercing one with a fork. The meat should be very tender and pull apart easily. If not, continue cooking for another 30 to 60 minutes. Let it rest for 3 minutes before slicing.
   Look for A fork inserted into the thickest part of a rib should twist easily with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra-tender ribs, you can cook on low for up to 8 hours, but check after 6 to avoid overcooking.

After 6 to 7 hours on low, the kitchen will be filled with a sweet, savory aroma. The sauce should be bubbling gently around the edges, and the ribs should look glazed and dark. When you pierce a rib with a fork, it should slide in easily with no resistance. The cherries will have softened and released their juices, adding to the sauce.

Rest and Serve

7. 7Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and makes the meat even more succulent.
   Look for The sauce will settle and thicken slightly as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use this time to warm plates or prepare any sides you plan to serve.
8. 8Serve the Ribs
   Using tongs or a carving fork, lift the ribs out of the slow cooker and place them on a serving platter. Spoon some of the reduced cherry-cola molasses sauce over the top.
   Look for The ribs should be glistening with sauce, and the cherries should be soft and shiny.
   Tip For a cleaner look, remove the ribs first, then strain the sauce and pour it over the meat.

The ribs have rested for 10 minutes, allowing the juices to settle. The sauce has thickened slightly, and the meat is glistening. When you lift a rib with tongs, it should hold together but be tender enough to pull apart. Spoon the sauce over the top for a glossy finish, and serve immediately.

Common mistakes

One common mistake is opening the slow cooker too often, which releases heat and extends cooking time. Resist the urge to peek. Another is using a diet cola, which can become bitter during long cooking.

Stick with regular cola. Overcooking can make the ribs mushy, so check at the 6-hour mark and adjust. Finally, do not skip the resting time after cooking—it allows the juices to redistribute, keeping the meat moist.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull apart. Insert a fork into the thickest part of a rib; it should twist without resistance. The internal temperature should read at least 145°F (63°C), but because of the long cooking time, it will likely be higher.

The sauce should be reduced and glossy, clinging to the meat. If the sauce is too thin, you can remove the ribs and simmer the sauce on the stovetop for a few minutes to thicken.

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