Cherry Cola Molasses Country Pork Ribs: Easy Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality molasses garlic BBQ sauce. If you can't find one, mix your favorite BBQ sauce with a tablespoon of molasses and a teaspoon of garlic powder.

The cola adds sweetness and helps tenderize the meat, so don't skip it. If you prefer a thicker sauce, remove the ribs after cooking and simmer the sauce on the stovetop for 10-15 minutes until it reduces.

Country-style ribs are forgiving, but they can dry out if overcooked. Start checking at the 6-hour mark and remove them as soon as they are fork-tender.

Letting the ribs rest in the sauce for 10 minutes before serving helps keep them moist. You can also use the leftover sauce as a glaze for grilled chicken or roasted vegetables.

Variations

• Spicy Cherry Cola Ribs: Add 1 teaspoon of chipotle powder or 2 minced chipotle peppers in adobo to the sauce before cooking. The heat will balance the sweetness and add a smoky depth that complements the cherries and molasses.
• Bourbon Cherry Cola Ribs: Replace half of the cola with bourbon and add 1 tablespoon of Worcestershire sauce. The bourbon adds a warm, oaky flavor that pairs well with the molasses and cherries.
• Smoky BBQ Ribs: Use a smoky BBQ sauce instead of the molasses garlic variety, and add 1 teaspoon of liquid smoke. This will give the ribs a barbecue pit flavor without the smoker.
• Cherry Cola Pulled Pork: Use a 3-pound pork shoulder instead of ribs, and increase the cooking time to 8 hours on low. Shred the meat and toss with the reduced sauce for pulled pork sandwiches.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of water or cola when reheating.

Freezer

Freeze cooled ribs in a freezer-safe container with some sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, adding a little water or cola to loosen the sauce, or microwave individual portions for 1-2 minutes.

Store any leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. Reheat gently in the microwave or on the stovetop with a splash of water or cola to loosen the sauce. These ribs also freeze well for up to 3 months.

You can assemble the slow cooker the night before: place the ribs, cherries, cola, and BBQ sauce in the insert, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook on low for 6 to 7 hours. This is a great make-ahead meal for busy weekdays or when entertaining.

Serving ideas

Serve these ribs hot, straight from the slow cooker, with plenty of the reduced sauce spooned over the top. The sweet-savory glaze pairs beautifully with creamy coleslaw, cornbread, or a simple green salad. For a heartier meal, serve over mashed potatoes or rice to soak up the extra sauce.

This dish is perfect for a casual dinner or a weekend gathering. The ribs are so tender they can be shredded and piled onto buns for pulled pork sandwiches.

Garnish with a few fresh cherries or chopped parsley for a pop of color, if desired. Leftovers are just as delicious the next day, cold or reheated.

Frequently asked questions

Recipe card

Cherry Cola Molasses Country Pork Ribs: Easy Slow Cooker

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless country-style pork ribs
• 1 cup pitted dark sweet cherries
• 1 cup cola
• 1 cup molasses garlic BBQ sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

18 g

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