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You are here: Home / Recipes / Entrées / Cherry Cola Glazed Ribs

Cherry Cola Glazed Ribs

June 8, 2023 Updated July 21, 2023 19 Comments

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Fall-off-the-bone pork ribs are baked in the oven until tender, then glazed with a spicy and sweet Cherry Coca Cola BBQ sauce before finishing on the grill. This finger-licking delicious Cherry Coke spareribs recipe is a surefire crowd-pleaser for all of your summer barbecues and cookouts!

Meaty, succulent, and utterly irresistible Cherry Cola Glazed Ribs aren’t just a recipe… This is, truly, an experience.

It starts with a hearty rack of pork spareribs, oven baked to the perfect tenderness. Then slather on a homemade BBQ glaze made with classic cherry Coke, cherry preserves, and spicy mustard – plus a great combo of soy sauce and apple cider vinegar. The result is a smooth and wonderfully sticky sauce that has just the right balance of sweet, spicy, tangy and smoky flavors.

Who needs bottled sauce? 

Recipe Ingredients

  • Cherry cola
  • Cherry preserves
  • Spicy brown mustard
  • Soy sauce
  • Apple cider vinegar
  • Pork spareribs
  • Salt and pepper

How to Make Cherry Cola Glazed Ribs

First, Bake the Ribs

Hand pulling silverskin off of a rack of ribs.
1
Salt and pepper on ribs.
2
Ribs wrapped in foil.
3
Baked ribs in surrounded by foil.
4
  1. Trim the ribs by removing the silver skin on the back and removing any excess fat.  (I hate this process)
  2. Place each rack on a large sheet of heavy-duty aluminum foil.  Sprinkle with salt and fresh ground pepper.
  3. Tightly seal the aluminum foil around the ribs.  Place on a baking sheet and put it into a preheated 325 F degree oven.  Bake for 2 hours or until meat is tender.

*During this baking time is typically when I make the glaze for the cherry Coke ribs.

  1. Remove the ribs from the oven and carefully unwrap the foil.

Next, Grill the Ribs

Baked ribs on a baking sheet glazed with cherry cola sauce.
5
Glazed ribs on grill.
6
Grill marks on ribs that have been glazed.
7
Individually cut ribs on a cutting board.
8
  1. I like to cut the large racks in half.  It just makes it easier to handle on the grill.  Especially if the ribs and beginning to fall off the meat.  Brush the ribs with glaze on both sides.
  2. Place on a hot grill.  Grill until glazed and brown for about 5 minutes per side.
  3. I like to brush more glaze over the ribs each time I turn them.  Watch them close.  The glaze is loaded with sugar that can burn.
  4. Remove the cherry cola glazed ribs from the grill and allow to sit for about 15 minutes before carving.  Slice in between each individual rib.

How to Make the Cherry Cola Glaze

Cherry cola pouring into a blue pot.
1
Reduced cherry cola in measuring cup.
2
Cherry preserves added to cherry cola in pot.
3
Brown mustard squeezed intro a measuring cup.
4
Whisking cherry cola glaze ingredients in a blue pot.
5
Reduced thick cherry cola glaze stirred with a wood spoon.
6
  1. While the ribs are baking prepare the cherry cola BBQ sauce.  Pour the flat cola into a large heavy saucepan.
  2. Bring to a boil and let simmer for about 45 minutes or until reduced to 2 cups. You can eyeball it or to be sure pour the reduced cola into a measuring cup to be certain.
  3. Pour the reduced cola back into the pan.  Add cherry preserves, 3 tablespoons of soy sauce, 2 tablespoons apple cider vinegar.
  4. If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.  
  5. Whisk to blend.
  6. Bring to a slow simmer and cook until thick and reduced to about 2 1/2 – 3 cups.  This can be made a few days in advance and refrigerated until ready to use.  Now that’s a plus.

Note:  To soften the heat you can add equal parts of spicy brown and Dijon.

Serve cherry Coca Cola ribs with extra sauce.  You’ll suck the bones dry.

Frequently Asked Questions

What goes with ribs for dinner?

There really is no limit to the number of side dishes that pair perfectly with meaty and sweet cherry Coke ribs.

I recommend serving with classic cookout sides like baked beans, corn on the cob or zucchini corn fritters, mac and cheese, or simple seasonal grilled veggies.

Does Coke tenderize ribs?

Yes, the carbonation and acid in Coca Cola works wonders to tenderize the spareribs.

Do you glaze ribs before or after cooking?

It is best to glaze the ribs after baking, but before grilling.

Can you make ribs ahead of time?

Absolutely. The spareribs can be baked a day in advance, then glazed and grilled when ready to enjoy. The cherry cola glaze can be made a week ahead of time! Let the sauce cool completely before transferring to a sealed container and refrigerating.

How long do leftovers last?

Barbecue pork ribs will keep well for up to 4 days in the fridge. Once they are cooled to room temperature, place them in an airtight container or wrap tightly in plastic wrap before refrigerating.

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Glazed ribs on a wood board with cherries along the side
4.6 from 5 votes
Print

Cherry Cola Glazed Ribs

Fall-off-the-bone pork ribs are baked in the oven until tender, then glazed with a spicy and sweet Cherry Coca Cola BBQ sauce before finishing on the grill.

Course Dinner, lunch
Cuisine American
Keyword baby back ribs, BBQ ribs, Cherry Cola glazed ribs, cola ribs
Prep Time 30 minutes
Cook Time 2 hours
grill time 10 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 259 kcal

Ingredients

  • 48 ounces 1.5 liters Cherry cola Flat
  • 1 1/2 cups cherry preserves
  • 2/3 cup spicy brown mustard
  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 racks Pork Spare Ribs approx 7 lbs
  • Salt and pepper

Instructions

Ribs

  1. Preheat oven to 325 degrees F.  Remove the silverskin from the ribs.

  2. Sprinkle ribs with salt and pepper.  Place each rack on a strip of heavy-duty aluminum foil.

  3. Wrap tightly and place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender.

  4. Remove from foil packs.

  5. Cut each rack in half (if you like). Brush with glaze.

  6. Place on a hot grill and cook about 5 minutes on each side.

  7. Brush with glaze with each turn. Cook until browned and glazed.

  8. Remove from heat.  Allow to ribs to rest 15 minutes before cutting.  Cut between each bone and serve with remaining glaze.

Glaze

  1. Boil cherry cola that has been left out to flatten, which means bubbles removed.

  2. In a heavy large saucepan over medium heat until reduced to 2 cups.  About 45 minutes.

  3. Stir in cherry preserves, mustard, soy sauce and apple cider vinegar.

  4. If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.  

  5. Whisk to blend.

  6. Bring to a simmer and cook until reduced to about 2 1/2 – 3 cups or about 30 minutes.  Remove from heat and transfer to a serving bowl.  Rewarm before use.

Recipe Notes

  • To reduce spice in the sauce, substitute equal parts of spicy brown mustard and dijon mustard.
  • Ribs can be baked in advance and reheated on the grill while glazing.
  • Glaze can be made up to 1 week in advance.
  • Barbecue pork ribs will keep well for up to 4 days in the fridge. Once they are cooled to room temperature, place them in an airtight container or wrap tightly in plastic wrap before refrigerating.

Note: This recipe was inspired by Bon Appetit.

Nutrition Facts
Cherry Cola Glazed Ribs
Amount Per Serving (8 people)
Calories 259 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 640mg27%
Potassium 92mg3%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 46g51%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 6mg7%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Repost from 2013

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Filed Under: Entrées, Pork and Beef Tagged With: bbq ribs, cherry cola glazed ribs, Father's Day grilling, Father's Day menu, Pork, pork ribs, ribs, spare ribs, step-by-step instruction, step-by-step photo's.

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Reader Interactions

Comments

  1. Sheryl L says

    April 3, 2021 at 3:15 am

    Hi, i was wondering if i can follow the same instructions and put on a pork roast in the slow cooker? Just use as a BBQ sauce.

    Reply
    • Janet Barton says

      April 4, 2021 at 4:22 am

      Sure!! I think that sounds delicious. Please let me know how it turns out!

      Reply
  2. Anonymous says

    November 2, 2013 at 5:29 pm

    Can you do this totally in the oven?

    Reply
    • Janet Barton says

      November 3, 2013 at 5:00 pm

      Absolutely. Just unwrap the foil and pour on the bbq sauce. Continue to bake until the glaze thickens well over the ribs.

      Reply
  3. Jackie says

    July 24, 2013 at 5:16 pm

    Thank you! I will remember this when I make them next time. On a personal note, did your youngest son get married? On one of your post you said you wanted to match him up. I feel the same way about my youngest daughter. She's 20. Maybe we should match them up.

    Reply
    • Janet Barton says

      July 24, 2013 at 6:58 pm

      Ha ha ha. Believe it or not he's engaged and getting married in Sept. Your daughter is still so young. He's an old guy…27. I would have been up for the match however 🙂

      Reply
  4. Jackie says

    July 20, 2013 at 3:29 pm

    I made the sauce, but it wasn't thick. Did I mess up or is not as thick as BBQ sauce?

    Reply
    • Janet Barton says

      July 21, 2013 at 3:41 am

      Hi Jackie, the sauce is not as thick as the bottled bbq sauce purchased in stores. If you would like it thicker, just continue to boil. As the sauce reduces it will become quite thick.

      Reply
  5. Anonymous says

    June 27, 2013 at 7:14 pm

    Will use this sauce to finish some racks on the grill after I lo & slo bbq them in my off-set smoker. The paper towel tip to remove the membrane does work. Been doing that for years – it saves a LOT of time! Just be sure to pull sideways, not straight up!

    Reply
    • Janet Barton says

      June 27, 2013 at 7:59 pm

      lo & slo in a smoker is the best. I'd love a rack of your ribs. Thanks for the tip. I'll practice more on my pulling skills.

      Reply
  6. Lindy Yam says

    June 17, 2013 at 5:37 pm

    We made these for Father's Day. Sooooooo good! Thanks Janet!

    Reply
    • Janet Barton says

      June 17, 2013 at 7:04 pm

      Thanks Lindy. That Sam is such a great daddy. Miss you guys.

      Reply
  7. Miss.Tammy says

    June 13, 2013 at 6:50 am

    I'll need to make these – they look so glazey and smooth!

    Reply
    • Janet Barton says

      June 13, 2013 at 2:07 pm

      …with a kick. I hope you give them a try.

      Reply
  8. Danhiskka says

    June 13, 2013 at 3:49 am

    Those look so good!
    Janet, we don't have cherry flavored sodas in Argentina, if I use regular cola with some extra cherry preserve will work? Or is going to be too sweet?

    Reply
    • Janet Barton says

      June 13, 2013 at 2:06 pm

      Yes, just use regular cola. You don't need to add extra cherry preserve. You probably would never notice a difference.

      Reply
  9. Candace says

    June 12, 2013 at 10:00 pm

    Oh my – I have to give this one a try! We do love our ribs! Here is what I do to remove the membrane – once I get it lifted I use a paper towel to grasp it securely and then pull. You might have to do two or three pulls on the whole rib, but the paper towel keeps it in your hand and really helps.
    Cheers!

    Reply
    • Janet Barton says

      June 12, 2013 at 11:02 pm

      Fabulous tip. I'll give it a try. Thanks so much.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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