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?
- 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
- Trim the ribs by removing the silver skin on the back and removing any excess fat. (I hate this process)
- Place each rack on a large sheet of heavy-duty aluminum foil. Sprinkle with salt and fresh ground pepper.
- 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.
- Remove the ribs from the oven and carefully unwrap the foil.
Next, Grill the Ribs
- 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.
- Place on a hot grill. Grill until glazed and brown for about 5 minutes per side.
- 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.
- 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
- While the ribs are baking prepare the cherry cola BBQ sauce. Pour the flat cola into a large heavy saucepan.
- 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.
- Pour the reduced cola back into the pan. Add cherry preserves, 3 tablespoons of soy sauce, 2 tablespoons apple cider vinegar.
- If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.
- Whisk to blend.
- 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
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.
Yes, the carbonation and acid in Coca Cola works wonders to tenderize the spareribs.
It is best to glaze the ribs after baking, but before grilling.
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.
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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- Apricot Ginger Beer Glazed Ribs
- Slow Roasted Prime Rib
- Grilled Hawaiian Huli Huli Chicken
- Jamaican Jerk Spatchcock Chicken
- Brined Pork Chops with Dijon Fig Glaze
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.
- 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
Preheat oven to 325 degrees F. Remove the silverskin from the ribs.
Sprinkle ribs with salt and pepper. Place each rack on a strip of heavy-duty aluminum foil.
Wrap tightly and place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender.
Remove from foil packs.
Cut each rack in half (if you like). 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.
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.
If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.
Whisk to blend.
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.
- 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.
Repost from 2013