Ribs With Cherry Cola Barbecue Sauce: A Symphony of Sweet, Smoky, and Savory

There are certain aromas that instantly transport me back to childhood, and the sweet, smoky perfume of barbecue ribs is undoubtedly one of them. I vividly remember summer weekends spent at my grandparents’ house, the air thick with the promise of a feast. My grandfather, a man who believed that ribs were a form of edible art, would meticulously tend to his grill, coaxing out the perfect balance of tender meat and caramelized glaze. This cherry cola barbecue sauce, with its unexpected sweetness and depth, was always his secret weapon, a recipe whispered down through generations, bringing a unique fizz and fruity note to the classic ribs.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes (initial foil cooking) + 30-40 minutes (sauce simmering) + additional grilling time for glazing
• Total Time: Approximately 1 hour 30 minutes (plus glazing time)
• Servings: 6
• Yield: 6 lbs of ribs
• Dietary Type: Not specified (contains pork, likely not suitable for all dietary restrictions without modification)

Ingredients

• 6 lbs pork baby back ribs
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 cup prepared barbecue sauce
• 1 (12 ounce) can cherry cola
• 1/4 cup cherry preserves
• 1/2 teaspoon ground mustard
• 1-2 teaspoons bottled hot sauce (adjust to your preferred heat level)

Equipment Needed

• Large mixing bowls
• Heavy-duty aluminum foil
• A 2-quart saucepan
• Baking sheet (optional, for serving)
• Tongs
• Grill (charcoal or gas)
• Spatula or basting brush

Instructions

The magic of these ribs lies in a two-stage cooking process, beginning with a gentle steaming within a foil packet to ensure incredible tenderness, followed by a fiery kiss from the grill to develop that irresistible caramelized glaze.

1. Prepare the Spice Rub: In a small bowl, combine the seasoning salt, ground pepper, garlic powder, and ground ginger. This simple yet effective blend will form the flavor foundation for your ribs.
2. Season the Ribs: Generously rub this spice mixture all over the pork baby back ribs, ensuring every surface is coated. Take your time to work the spices into the meat, especially along the edges and between the bones.
3. Prepare the Cherry Cola Barbecue Sauce: In a 2-quart saucepan, whisk together the prepared barbecue sauce, the entire 12-ounce can of cherry cola, the cherry preserves, the ground mustard, and the bottled hot sauce.
4. Simmer the Sauce: Place the saucepan over medium heat and bring the sauce mixture to a boil. Once boiling, reduce the heat to medium-low, cover the saucepan, and let it simmer for 30 to 40 minutes. Stir occasionally, ensuring the sauce doesn’t scorch, until it has slightly thickened to a syrupy consistency. This simmering period allows the flavors to meld and deepen, transforming the cola into a rich barbecue base.
5. Preheat Your Grill: While the sauce simmers, prepare your grill for direct heat. Ensure it’s clean and ready for cooking.
6. Foil-Wrap the Ribs: Once the ribs are seasoned and the sauce is simmering, it’s time to wrap them. Lay out large sheets of heavy-duty aluminum foil. Place one slab of seasoned ribs onto a sheet of foil. Wrap the ribs tightly in the foil, creating a sealed packet. Repeat for any additional racks of ribs. The foil will trap the moisture, effectively steaming the ribs and ensuring they become incredibly tender without the risk of burning from direct flame.
7. Initial Grill Cook: Place the foil-wrapped ribs directly onto the preheated grill. Grill over direct heat for 30 minutes, turning occasionally to ensure even cooking. This initial grilling phase helps to start the rendering of the fat and infuse a smoky essence into the ribs.
8. Unwrap and Glaze: After 30 minutes, carefully open the foil. Be extremely cautious, as there will likely be a hot puddle of melted fat and juices within the foil. Use tongs to remove the ribs from the foil and place them directly onto the hot grill rack.
9. Glaze and Finish: Now, the real magic happens. Using a spatula or basting brush, generously glaze the ribs with the thickened cherry cola barbecue sauce. Continue cooking on the hot grill, watching carefully so that the ribs do not burn. Turn the ribs frequently to glaze both sides evenly and allow the sauce to caramelize into a sticky, delectable coating. Continue this process until the ribs are done to your liking, typically another 15-25 minutes depending on your grill’s heat.
10. Final Sauce Heat: While the ribs are finishing on the grill, take the remaining barbecue sauce from the saucepan (if any, or reheat the simmering sauce if you used most of it for basting). Heat the remaining sauce to a boil and then boil and stir for one minute. This ensures the sauce is hot and ready for serving.
11. Serve: Serve the hot, glazed ribs immediately, with the extra warmed sauce on the side for dipping.

Expert Tips & Tricks

• Rib Prep: For even more tender ribs, you can remove the tough membrane from the underside of the ribs before seasoning. This is easily done by sliding a butter knife under the membrane at one end and then pulling it off with a paper towel for grip.
• Sauce Consistency: If your sauce isn’t thickening enough after 40 minutes of simmering, you can remove the lid for the last 10-15 minutes to allow more liquid to evaporate. Alternatively, you can create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it into the simmering sauce. Cook for another minute or two until thickened.
• Grill Management: Grilling over direct heat requires constant vigilance, especially with sugary glazes that can burn quickly. Keep a spray bottle of water handy to quickly douse any aggressive flare-ups that might threaten to char your ribs.
• Doneness Test: Ribs are done when the meat has pulled back from the ends of the bones by about 1/2 inch and the meat is tender when pierced with a fork. They should have a nice char on the outside from the glaze.
• Make-Ahead Sauce: The cherry cola barbecue sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator. Gently reheat it before using it to glaze the ribs.

Serving & Storage Suggestions

These Ribs with Cherry Cola Barbecue Sauce are a showstopper on their own, but they pair beautifully with classic barbecue sides like creamy coleslaw, baked beans, potato salad, or a simple, crisp green salad. For an elegant presentation, arrange the ribs on a large platter, garnished with fresh parsley or cilantro.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a low oven (around 250°F or 120°C) wrapped in foil to retain moisture, or briefly reheat them on a grill over low heat. Be mindful that the glaze may become a bit sticky during reheating.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	1371.6 kcal
Calories from Fat
Total Fat	107.8 g	165%
Saturated Fat	39.7 g	198%
Cholesterol	367.4 mg	122%
Sodium	707.2 mg	29%
Total Carbohydrate	20.4 g	6%
Dietary Fiber	0.8 g	3%
Sugars	13.3 g	53%
Protein	74.1 g	148%

Variations & Substitutions

• Spicy Kick: For those who love extra heat, consider adding a pinch of cayenne pepper to the spice rub or a few dashes of your favorite smoky chipotle hot sauce to the barbecue sauce.
• Different Cola: While cherry cola is the star here, you could experiment with other dark colas like classic Coca-Cola or even Dr. Pepper for a slightly different flavor profile.
• Sweetener Swap: If cherry preserves aren’t available, strawberry or raspberry preserves could offer a similar fruity note. In a pinch, a tablespoon or two of brown sugar could also be used, though it won’t provide the same fruit essence.

FAQs

Q: Why cook the ribs in foil first?
A: Cooking the ribs in foil creates a steamy environment that breaks down the connective tissues, resulting in exceptionally tender meat without drying it out on the grill.

Q: How do I know when the ribs are done?
A: Ribs are typically done when the meat has pulled back from the ends of the bones by about half an inch and is tender when pierced with a fork. They should also have a nice caramelized exterior from the glaze.

Q: What if my sauce isn’t thickening?
A: You can continue to simmer it uncovered for a bit longer, or thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Q: Can I make these ribs on a gas grill?
A: Absolutely! The instructions for direct heat apply to both charcoal and gas grills. Just ensure your grill is preheated to medium-high heat.

Q: Is it safe to remove the ribs from the foil with all that liquid?
A: Yes, but you must be very careful. The liquid is hot fat and juices. Use sturdy tongs and open the foil away from you, allowing steam to escape gradually.

Final Thoughts

These Ribs With Cherry Cola Barbecue Sauce are more than just a recipe; they are a testament to the power of simple ingredients transformed into something extraordinary. The sweet, effervescent notes of cherry cola, coupled with the deep richness of barbecue sauce and the savory spice rub, create a flavor experience that is both comforting and exciting. Whether you’re a seasoned pitmaster or a home cook looking to impress, this recipe is sure to become a cherished addition to your culinary repertoire. Gather your loved ones, fire up the grill, and prepare for a symphony of flavors that will have everyone asking for seconds.