Cherry Cola Molasses Spare Ribs: 10-Minute Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure the slow cooker insert is clean and dry. Pat the spare ribs dry with paper towels to remove excess moisture—this helps the sauce stick better.

If you’re using fresh cherries, pit them; if using frozen, there’s no need to thaw. Measure out the cola and BBQ sauce so everything is ready to go. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Layer and Glaze

1. 1Layer the Ribs and Toppings
   Place the St. Louis style spare ribs in the slow cooker insert, arranging them in a single layer if possible. Scatter the pitted dark sweet cherries over the ribs. Pour the cola along the side of the insert, avoiding direct contact with the ribs to keep the rub in place.
   Look for The ribs should be nestled in the cherries and cola, with the liquid coming about a third of the way up the meat.
   Tip If the ribs are too large, cut the rack into 2- to 3-rib sections to fit.
2. 2Add the Molasses Garlic Glaze
   Pour the molasses garlic BBQ sauce in thick ribbons over the ribs, covering as much surface as possible. Use a spoon or spatula to spread the sauce evenly over the meat, ensuring all sides are coated.
   Look for The ribs should be well coated with a glossy, dark sauce.
   Tip For extra flavor, rub the sauce into the meat with your hands (use gloves).

At the end of this phase, the ribs are nestled in the slow cooker with cherries and cola, and the BBQ sauce is spread over the top. The scene should look messy but promising—the sauce is thick and dark, and the cherries are scattered like jewels.

The slow cooker is not yet turned on. Check that the ribs are coated evenly and there’s enough liquid to keep the bottom from drying out.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 hours, or until the meat is fork-tender and easily pulls away from the bone. Avoid lifting the lid during cooking to keep the heat and moisture consistent. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender, and the sauce should be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks too thin at the end, continue cooking uncovered for 30 minutes to reduce.

After hours of cooking, the kitchen will be filled with the rich aroma of molasses, garlic, and cherries. When you lift the lid, you’ll see the sauce bubbling gently, and the meat should be visibly tender, with some edges pulling away from the bone. The cherries will have softened and melded into the sauce. Check that the meat is fork-tender and the sauce has reduced slightly.

Rest and Serve

4. 4Rest and Serve
   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. Serve the ribs on a platter, spooning the reduced cherry cola molasses sauce over the top.
   Look for The ribs should be glistening with the sauce, and the meat should be pulling away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker glaze, strain the sauce from the slow cooker and simmer it in a saucepan until reduced.

The ribs are now resting on a cutting board, glistening with the glossy sauce. The meat is so tender it’s nearly falling off the bone. The sauce in the slow cooker is thick and rich, with a deep mahogany color. Check that the ribs have rested for at least 3 minutes, then serve them on a platter, spooning extra sauce over the top. The final dish should look irresistible.

Common mistakes

One common mistake is lifting the lid too often to check on the ribs. Each time you lift the lid, heat escapes and extends the cooking time. Another mistake is using too much liquid—the cola and BBQ sauce are enough; adding more will make the sauce too thin.

Also, avoid overcrowding the slow cooker; if the ribs are piled too high, they may not cook evenly. Finally, don’t skip the resting time—it’s essential for juicy meat.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. To check, insert a fork into the thickest part of the meat—it should slide in with little resistance.

The internal temperature should reach at least 145°F (63°C), but for the most tender results, the meat will likely be well above that. 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