Dinner · Part 3 of 3: Tips & recipe card

Cherry Cola Molasses Spare Ribs: 10-Minute Crockpot Dinner Tips, FAQ & printable recipe

Name: Cherry Cola Molasses Spare Ribs: 10-Minute Crockpot Dinner
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb St. Louis style pork spare ribs; 1 1/2 cups pitted dark sweet cherries; 1 cup cola; 1 cup molasses garlic BBQ sauce

By Clara Weller · Oct 28, 2026

Glossy cherry cola molasses spare ribs in a slow cooker, garnished with cherries

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the most intense flavor, marinate the ribs in the BBQ sauce overnight in the refrigerator before slow cooking. This allows the sauce to penetrate the meat.

If you’re short on time, you can still get great results by letting the ribs sit with the sauce for 30 minutes at room temperature before cooking. Always keep raw meat refrigerated until you’re ready to cook.

To get a caramelized crust on the ribs, you can finish them under the broiler for 2-3 minutes after slow cooking.

Place the ribs on a baking sheet, brush with extra sauce, and broil until the edges are charred and sticky. Watch closely to avoid burning. This step is optional but adds a nice texture contrast.

Variations

Spicy Kick: Add 1-2 minced chipotle peppers in adobo sauce or a teaspoon of crushed red pepper flakes along with the BBQ sauce for a smoky heat that balances the sweetness.
Honey Garlic Twist: Replace the cola with orange juice and add 2 tablespoons of honey and 4 minced garlic cloves to the BBQ sauce for a brighter, more aromatic flavor.
Beef Ribs: Use 4 pounds of beef short ribs instead of pork. Cook on LOW for 8-10 hours until fork-tender. The sauce pairs well with the richer beef flavor.
Cherry Bourbon Glaze: Add 1/4 cup bourbon to the sauce and reduce the cola to 3/4 cup. Stir the bourbon in with the BBQ sauce for a smoky, adult twist.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently before serving.
Freezer: Freeze cooked ribs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 20-30 minutes, or in the microwave in 1-minute increments until hot.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; you can add a splash of cola or water when reheating to loosen it. Reheat gently in the microwave or on the stovetop until warmed through.

This recipe is perfect for making ahead. Cook the ribs as directed, then let them cool completely. Store in an airtight container in the refrigerator for up to 3 days.

When ready to serve, reheat in a 350°F (175°C) oven for 20-30 minutes, or until heated through. You can also freeze the cooked ribs for up to 3 months.

Serving ideas

Serve the ribs as the main event with classic sides like coleslaw, cornbread, or baked beans. The sweet and tangy sauce pairs beautifully with creamy potato salad or a crisp green salad.

For a casual gathering, set out napkins and plenty of wet wipes—these ribs are meant to be eaten with your hands.

For a more substantial meal, pile the ribs onto soft buns to make sandwiches, or serve them over rice or mashed potatoes to soak up the extra sauce. The leftovers are just as delicious cold, straight from the fridge, if you can resist reheating them.

Frequently asked questions

Can this recipe be made with boneless pork ribs?

Yes, boneless pork ribs can be used, but they will cook faster and may become dry if cooked too long. Reduce the cooking time to 4-5 hours on LOW, and check for tenderness early. The sauce will still be delicious, but the meat will be less forgiving than bone-in ribs.

Why are the ribs not falling off the bone?

If the ribs are tough, they likely need more cooking time. Every slow cooker runs differently, so check at the 7-hour mark. If they’re not fork-tender, continue cooking for another hour. Also, avoid lifting the lid during cooking, as that releases heat and extends the time.

Can this recipe be doubled?

Yes, you can double the ingredients if your slow cooker is large enough (at least 8 quarts). Keep the cooking time the same, but ensure the ribs are not overcrowded. If needed, layer them in a crisscross pattern and rotate halfway through cooking for even tenderness.

What is the best way to thicken the sauce?

After removing the ribs, transfer the sauce to a saucepan and simmer over medium heat for 10-15 minutes until reduced by half. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, then simmer for 2 minutes.

Are frozen cherries okay to use?

Absolutely. Frozen cherries work perfectly—just add them straight from the freezer. They will thaw and release their juices during cooking, adding flavor to the sauce. There’s no need to thaw them first, which makes this recipe even easier.

Recipe card

Cherry Cola Molasses Spare Ribs: 10-Minute Crockpot Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

4 lb St. Louis style pork spare ribs
1 1/2 cups pitted dark sweet cherries
1 cup cola
1 cup molasses garlic BBQ sauce

Instructions

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.
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.
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.
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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories: 620
Protein: 42 g
Carbohydrates: 38 g
Fat: 34 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.