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

Cherry Cola Glazed Ribs

June 15, 2018 Updated June 16, 2020 18 Comments

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Fall-off-the-bone spareribs baked in the oven until tender then finished on the grill.  Glazed with a spicy-sweet cherry cola glaze.  

 

The cherry cola glaze is finger-licking fabulous and so easy to make.  Who needs bottled sauce? 

Baking the Ribs:

pulling silver skin off ribs1
baked ribs on a baking sheet glazed with cherry cola sauce
Ribs wrapped in foil3
baked ribs in surrounded by foil4
  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.
  4. Remove the ribs from the oven and carefully unwrap the foil.

Grilling the Ribs:

baked ribs on a baking sheet glazed with cherry cola sauce1
Grill marks on ribs that have been glazed3
Glazed ribs on grill2
individually cut ribs on a cutting board4
  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 ribs from the grill and allow to sit for about 15 minutes before carving.  Slice in between each individual rib.

Cherry Cola Glaze:

cherry cola pouring into a blue pot1
Cherry preseraves added to cherry cola in pot3
whisking cherry cola glaze ingredients in a blue pot5
reduced cherry cola in measuring cup2
brown mustard squeezed intro a measuring cup4
Reduced thick cherry cola glaze stirred with a wood spoon6
  1. While the ribs are baking prepare the glaze.  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 with extra sauce.  You’ll suck the bones dry.

5 from 1 vote
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Cherry Cola Glazed Ribs

BBQ sauce made from cherry cola and cherry preserves and spicy brown mustard makes an excellent sauce for grilled ribs

Course Dinner, lunch
Cuisine American
Keyword baby back ribs, BBQ ribs, Cherry Cola glazed ribs
Prep Time 30 minutes
Cook Time 2 hours
grill time 10 minutes
Total Time 2 hours 30 minutes
Servings 8
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.  Sprinkle ribs with salt and pepper.  Wrap each rack in heavy-duty aluminum foil and close tightly.  Place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender.  Remove from foil packs and cut each rack in half.  Brush with glaze.  Place on a hot grill and cook about 5 minutes on each side.  Brush with glaze with each turn.  Cook until browned and glazed.  Remove from heat.  Allow to ribs to rest 15 minutes before cutting.  Cut between each bone and serve with remaining glaze.  Serves 6.   (inspired by Bon Appetit or Gourmet years ago)

Glaze

  1. Boil cherry cola that has been left out to flatten, which means bubbles removed. in a heavy large saucepan over medium heat until reduced to 2 cups.  About 45 minutes.  Stir in cherry preserves, mustard, soy sauce and apple cider vinegar.  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.  Can be made a few days in advance and refrigerated.  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.
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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