cherry cola ribs are THE perfect summertime dinner!

This 20-year-old grilled cherry cola ribs recipe was due for a refresh!

ribs are my favorite way to serve a crowd during the summer!

We’re a small crew these days, so I don’t often make larger scale meals like lasagna, casseroles and these ribs. Yes, leftovers are nice, yes we can freeze what we don’t eat, but I typically turn to my “dinner irl” options when it’s just us at home. That said, my parents came to stay with us recently and they LOVE these ribs so I took the opportunity to take some updated photos!

ribs are the perfect do-ahead meal!

I shied away from making ribs for years, thinking they were labor intensive, requiring hours of work. But it turns out that the BEST way to make ribs is also the easiest – and you can get a head start the day before, making it ideal for serving guests!

my top tip for the best ribs ever!

The secret to perfect ribs? A long, slow bake in the oven. I’ve been doing this for years and it accomplishes a few goals:

1. It cooks the ribs through completely, which means that whoever is in charge of the grill is only standing over it for 5 – 10 minutes, to caramelize the glaze and brown the ribs.
2. All of the excess fat cooks off; you simply pour it off when the ribs come out of the oven.
3. It’s hands off! You pop the ribs in the oven, set the timer and walk away (and your kitchen smells AMAZING).
4. The ribs develop a fall-off-the-bone texture and flavor.

what’s in cherry cola glazed ribs?

For a recipe with so much flavor, the shopping list is relatively brief:

cherry cola
cherry jam or preserves
Dijon mustard with horseradish
soy sauce
apple cider vinegar
pork spareribs

how do you make them?

SO easy! While the pork ribs are cooking in the oven, the cherry cola barbecue sauce is prepared on the stove top. This takes a while, since you are reducing the ingredients twice, but it is hands-off so there is barely any work other than keeping an eye on the stove. Both the glaze and the ribs can be kept in the fridge overnight, making this a perfect do-ahead meal.

While the barbecue is heating up you cut the ribs into sections, toss with the glaze and cook for 5 – 10 minutes. It’s that quick and easy!

frequently asked questions!

As I mentioned earlier, I’ve been making these ribs for over 20 years – it’s one of our favorite summertime recipes and I hope you try it and agree!

Cherry Cola Ribs

sherisilver

The most delicious glaze ever and my top tips for cooking ribs to perfection!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Main Course

Servings 6

Calories 527 kcal

Ingredients

  

1x2x3x

• 48 ounces cherry cola
• 2 cups cherry preserves
• 2/3 cup Dijon mustard with horseradish
• 3 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 racks pork spare ribs

Instructions

 

make the glaze:

• Pour the cola into a large saucepan and let sit until flat. Boil in the saucepan over medium-high heat until it's reduced to 1 1/2 cups (about 45 minutes). Stir in the next 4 ingredients.
• Simmer over medium heat until reduced to 2 1/2 cups, stirring occasionally (about 30 minutes). Transfer the glaze to a large bowl (can be made one week ahead; cover and chill. Bring to room temperature before using).

cook the ribs:

• Position racks in top and bottom thirds of oven and preheat to 325 degrees. Sprinkle generously with salt and pepper. Wrap each rack tightly in foil and place on foil-lined baking sheets. Bake for two hours. Cool slightly, snip a small hole in the corner of each packet and pour off the excess fat (can be prepared one day ahead, refrigerated. Let stand at room temperature for one hour before continuing).
• Pre-heat the grill. Cut each rib rack into individual sections of three ribs. Remove one cup of glaze and set aside. Add the ribs to the bowl with the glaze and toss to coat. Grill the ribs until brown and glazed, turning continuously, about 5 minutes. Serve, passing the reserved glaze separately.

Notes

1. For a spicier glaze, add 2 - 3 teaspoons of hot sauce along with the glaze ingredients, or pass separately.
2. Read this post for the recipe for the Mexican street corn salad pictured here!
3. This recipe was originally published in Bon Appetit.

Nutrition

Serving: 1gCalories: 527kcalCarbohydrates: 102gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 30mgSodium: 883mgPotassium: 247mgFiber: 3gSugar: 76gVitamin A: 20IUVitamin C: 10mgCalcium: 52mgIron: 2mg

Keywords ribs, spare ribs

did you make this recipe?tag @sherisilver on instagram!

Related posts:

chili chicken tacos! short ribs in red wine gravy 2-ingredient cherry cola slushie floats!